| Negra
Modelo Steamed Clams With Chorizo & Onion
Chef Mark Smith, The Tortilla Press, Collingswood
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| Serves
3-4 adults |
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36
Clams
1 12 oz. Stick of Mexican Chorizo
2 12 oz. Bottles of Negra Modelo Beer
1 Med. Onion Julienne
Cilantro sprigs for garnish
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|
Video
Demo: windows
media, real
player
Wash clams, crumble the chorizo in saucepan with the onion,
add the beer. Place on high heat on stove. Add the clams
& cook over high heat until clams open. Pour clams,
sausage & onions into bowl, serve garnished with cilantro
sprigs.
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