Best Portuguese Steamed Clams Recipes

PORTUGUESE STEAMED CLAMS

Steps:

• 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 and wine. 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.

STEAMED CLAMS, PORTUGUESE STYLE

Steps:

• 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.
• Leave them in this for 4 hrs, changing to clean water about halfway through.
• Discard any open clams.
• In a large stockpot, warm the oil over medium heat.
• Add the garlic& red pepper; saute until garlic is golden.
• Add the sausage, onion, tomatoes, wine& water; stir to mix.
• Add the clams, turn heat to high& cover- steam until clams open- approximately 8 minutes.
• Discard any clams that do not open.
• Divide clams and broth into 5 soup bowls; if desired, sprinkle with parsley& cilantro and serve with a lemon wedge.

PORTUGUESE STEAMED CLAMS WITH CORIANDER

Steps:

• Place the olive oil in a pot, add in you chopped garlic cloves, with a.
• sprinkle of the fresh coriandor, and the hot chille pepper, if you decide.
• to use it ( its not a must ) stir well for a minute then add your clams, salt,.
• and you white wine, cover pot and let simmer, shaking pot every once.
• in awhile. When clams are opened, pour everything into a serving.
• platter, and now for the final touch, sprinkle the fresh coriandor over the.
• steaming clams and enjoy!

PORTUGUESE STEAMED CLAMS

Steps:

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

PORTUGUESE STEAMED CLAMS

Steps:

• 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.

PORTUGUESE- STYLE STEAMED CLAMS

Steps:

• Scrub clams using an abrasive scouring pad, then soak in cold water for 1 hour. Remove clams without disturbing the sand that has accumulated in the bottom of the bowl; set aside. In a large, heavy pot with a lid, heat the oil over medium-high heat. Add the chorizo and bacon and cook for 3 minutes. Add the garlic and pepper flakes and cook for 3 more minutes. Add the white wine, clam juice and tomatoes and bring to a boil. Add the clams, cover and cook until the clams are open, about 7 minutes. Discard any clams that have not opened after 10 minutes of cooking. Add the chopped cilantro and season with the salt and pepper to taste. Using tongs, place the clams in 4 serving bowls. Ladle the broth and chorizo over the clams. Garnish with the sprigs of cilantro and serve with slices of Italian bread on the side.

PORTUGUESE STEAMED CLAMS

Steps:

• Heat the olive oil in a large pot. Add the sausage, sauté until cooked through, breaking up with a fork. Add the shallots, garlic and pepper flakes and stir well. Pour off the excess fat. Mix in the tomatoes and juices, chicken stock and vinegar. Add the clams, bring to a boil and cook until all the clams open. Mix in the basil.