Dive into a taste sensation with our Beer Braised Clams—a succulent ensemble of clams simmered in a robust Michelada-infused broth, marrying the bold flavors of tomato, lime, and a touch of spice. Served with crusty bread to soak up every last drop, it's a coastal-inspired dish that promises to elevate your guest’s dining experience.
INGREDIENTS:
- ½ c thinly sliced white onion – SGC# 192006
- 2 tbsp fresh lime juice, divided – SGC# 082245
- ½ tsp tajin seasoning – SGC# 623523
- 2 tbsp extra virgin olive oil – SGC# 054417
- 6 oz Mexican chorizo – SGC# 214867
- 1 tbsp tomato paste – SGC# 055603
- 1.5 tsp oregano – SGC# 170459
- 1tsp grated garlic – SGC# 192922
- 1 14.5oz diced tomato (drained) – SGC# 079913
- 2/3 c lager beer
- 2 tbsp hot sauce – SGC# 125658
- 3dz little neck clams – SGC# 488689
- ¼ c chopped cilantro – SGC# 193201
INSTRUCTIONS:
- Stir together onion, 1.5 tablespoons lime juice, and tajin seasoning in a small bowl. Let stand stirring occasionally.
- Heat oil in a larger dutch oven over medium high heat. Add chorizo and cook stirring to break into small pieces until beginning to brown and fat is rendered about 6 minutes. Add tomato paste, oregano, and garlic, stirring constantly until fragrant about 30 seconds. Add tomatoes, lager and hot sauce. Bring mixture to a simmer over medium high heat.
- Add the clams, cover and cook over medium high heat shaking pot occasionally until the clams open about 5-7 minutes. Remove from heat evenly divide clams among 4 serving bowls. Stir remaining ½ tablespoon lime juice into braising mixture in the dutch oven.
- Stir in cilantro and serve.
