Portuguese Steamed Clams

Name: Portuguese Steamed Clams
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 2267.96 g clams in shell, scrubbed; 680.38 g chorizo sausage, sliced into chunks; 1 large onion, cut into thin wedges; 411.06 g can diced tomatoes; 473.18 ml white wine; 3 garlic cloves, minced; 2.46 ml crushed red pepper flakes; 59.14 ml olive oil

Submitted by quotFoodThe Way To

"Being of Portuguese decent and from Rhode Island, this recipe combines both of my favorites! Make sure to serve warm, crusty bread with this to soak up all the delicious broth!"

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Ready In:: 20mins
Ingredients:: 8
Serves:: 4

ingredients

2267.96 g clams in shell, scrubbed
680.38 g chorizo sausage, sliced into chunks
1 large onion, cut into thin wedges
411.06 g can diced tomatoes
473.18 ml white wine
3 garlic cloves, minced
2.46 ml crushed red pepper flakes
59.14 ml olive oil

directions

Wash clams well in a sink of cold water. Discard any clams that are already opened.
In a large stock pot with a tight fitting lid, place the cleaned clams.
Add the sausage, onion, tomatoes, wine, garlic and red pepper.
Cover and set over high heat; Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates.
Divide the broth into side cups for dipping.

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Reviews

This is recipe is fantastic - easy and delicious. We had something similar at a restaurant in Kennebunkport, Maine, so I was pleased to see how easy it was to replicate. I've used regular chorizo b/c I can never find the spanish salami-type chorizo. Just take it out of the casing first and saute it before adding the clams. It's a little more work, but I've also sauted the onion (chopped) and garlic first, then added everything else. The left over broth is a tasty base for a soup, sauce, etc. If you're worried about grit in the broth (no matter how well I clean my clams, there's always a bit of grit left), scoop out the veggies & sausage with a slotted spoon (or strainer), then strain the rest of the broth through cheese cloth.

Bolistoli
We loved these. I can't believe no one else has reviewed these!!!! If you haven't tried these-you must! We serve these with corn on the cob and a tomato salad for a real summer time treat. Just put newspaper on the picnic table, and dig in ( don't forget pleanty of hot french bread). When the meal is over, just roll up the newsprint with the shells and corn cobs in it and toss in the trash- a very easy clean up. We even made these for a winter time carpet picnic. We served the same meal on the cocktail table in the living room ( we put a plastic painters cloth on the cockail table before the newsprint) put some beach music on the c.d. player, and wished it was summer. However you choose to serve these- give them a try!

jerseygirl1952

RECIPE SUBMITTED BY

quotFoodThe Way To

~WELCOME TO MY PAGE~ This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10 My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/hot_wieners.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/464278453_35fef08a4equahog.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/clamcakes.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/SamsNewEnglandClambake101606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/chourice.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"

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