Bloody mary clams

I used clams from the Omega™ Seafood Company.

Ingredients

1 kg	Clams, vacuum-packed and steamed (Main)
2	Chorizo sausages
1 Tbsp	Olive oil
1	Red onion, diced
4 cloves	Garlic, crushed
1 tsp	Dried oregano
1 tsp	Worcestershire sauce
½ cup	Vodka
1 can	Tomato, 400g, diced in juice (Main)
1 serving	Tabasco sauce, to taste

Directions

1. Tip the clams into a sieve to drain.
2. Squeeze the sausage meat out of the skins and form into 8 small balls. Heat the oil in a large non-stick pan. Stir-fry the balls for 2-3 minutes, until just cooked. Drain on paper towels.
3. Add the onion to the pan and sauté for 1 minute, until softened. Add the, garlic, oregano, Worcestershire sauce, vodka and tomatoes. Cover and simmer gently for 2-3 minutes.
4. Add the clams and chorizo balls and simmer, until hot. Season.
5. Great served over fettuccine in bowls and topped with chopped flat-leaf parsley. Or serve with crusty bread to mop up the juices.