Steamed Clams, Portuguese Style

“With a large Portuguese population in RI, this is typical of how steamed clams are served ('steamers'). This is a combo of several recipes. It's great w/some crusty bread to sop us the broth. Prep time includes 4 hrs cold water bath in fridge.”
4hrs 40mins

Ingredients Nutrition


  1. Prepare clams: put them in a bowl or pan and cover with cold water; add some cornmeal& salt to the water- they'll ingest this and'spit out' any sand they're carrying.
  2. Leave them in this for 4 hrs, changing to clean water about halfway through.
  3. Discard any open clams.
  4. In a large stockpot, warm the oil over medium heat.
  5. Add the garlic& red pepper; saute until garlic is golden.
  6. Add the sausage, onion, tomatoes, wine& water; stir to mix.
  7. Add the clams, turn heat to high& cover- steam until clams open- approximately 8 minutes.
  8. Discard any clams that do not open.
  9. Divide clams and broth into 5 soup bowls; if desired, sprinkle with parsley& cilantro and serve with a lemon wedge.

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