Steamed Clams, Portuguese Style |
|
 |
Prep Time: 4 Minutes Cook Time: 10 Minutes |
Ready In: 14 Minutes Servings: 5 |
|
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. Ingredients:
1/4 cup olive oil |
5 cloves garlic, finely minced |
1/4 teaspoon red pepper flakes |
2 lbs linguica sausage or 2 lbs chorizo sausage, sliced into 3 to 4 inch lengths (portuguese sausage) |
1 large onion, sliced into wedges |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup dry white wine |
1 cup water |
5 lbs clams in shell (smaller the better) |
lemon wedge (optional) |
chopped fresh parsley (optional) |
cilantro (optional) |
Directions:
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.
|
|