Best Portuguese Style Steamed Clams Recipes

Steamed Clams, Portuguese Style image

Provided by JaneinRI

Categories Portuguese

Time 4h40m

Yield 5 serving(s)

Number Of Ingredients 12

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)

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- STYLE STEAMED CLAMS image

Yield 4 Servings

Number Of Ingredients 12

48 Littlemeck clams
4 tablespoons olive oil
1/2 pound chorizo sausage, cut in 1/4 inch pieces
1/2 pound bacon, cut in 1/4 inch pieces
4 garlic cloves
1 Teaspoon crushed hot-pepper flakes
3/4 cup white wine
1 cup clam juice, chicken broth or water
2 15-oounce cans dices tomatoes in juice
1/2 cup chopped fresh cilantro, plus 8 sprigs for garnish
Coarse salt and freshly ground pepper
1/2 loaf Italian bread

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.