PORTUGUESE- STYLE STEAMED CLAMS

PORTUGUESE- STYLE STEAMED CLAMS image

Yield 4 Servings

Number Of Ingredients 12

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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.