Servings:
Serves 6. Difficulty level: Easy/Medium. Prep time: 10 minutes. Total time: 40 minutes. Servings
Ingredients
- 2 pound fresh clams in shell, cleaned, debearded and de-sanded
- 2 pound fresh mussels in shell, cleaned, debearded and de-sanded
- 6 pound small red potatoes, large dice
- 4 pound carrots, large dice
- 1 head garlic, roasted
- 1 head onion, thinly sliced
- 1 head 1/2 chorizo sausage, cut in large (2-inch) pieces
- 1 tablespoon olive oil
- 2 tablespoon (12-oz.) bottles beer
- 1/2 cup basil pesto
Preparation
Baking Directions:
In a large crock pot (at least 4 quarts), add the olive oil and squeeze in the roasted garlic.
Then add the potatoes, cooking them until slightly browned.
Add the onion and chorizo.
Cook until tender and then deglaze with the beer.
Add enough water to cover the chorizo.
Season with a generous amount of salt and pepper.
If you like it hot, add a pinch or more of pepper flakes.
Add the clams and mussels and set your crock pot on high until the clams and mussels have popped open.
Serve in a large bowl or right out of the crock pot in the middle of the table with lots of crusty sourdough bread and lemon wedges and the pesto to drizzle over.
Give each guest their own small ramekin of melted butter for dipping.
