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Negra Modelo Steamed Clams With Chorizo & Onion
Chef Mark Smith, The Tortilla Press, Collingswood

Serves 3-4 adults  
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


Video Demo: Click here to view video.

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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