New England Portuguese Clam Boil
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 lbs fresh clams in shell
- 2 lbs fresh mussels (fresh in the shell)
- 6 small potatoes, washed
- 1 onion, sliced
- 1 1⁄2 lbs chorizo sausage or 1 1/2 lbs linguica sausage
- 2 (12 ounce) bottles beer
- water
- salt and pepper
- red pepper flakes (optional)
- melted butter, for dipping
- lemon, for dipping
directions
- De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
- In a large pot add the potatoes first, then the onion and chorizo.
- Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
- Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
- Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!
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RECIPE SUBMITTED BY
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait!
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Amelia (2 y.o. here) enjoying a cider donut after apple picking.
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Maeve (4 y. o. here)
I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous.
Feel free to zmail me!
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