PORTUGUESE STEAMED CLAMS
Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.
Provided by Star Pooley
Categories World Cuisine Recipes European Portuguese
Time 50m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g
CHORIZO STEAMED CLAMS
I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
- Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
- When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.
Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g
STEAMED CLAMS, PORTUGUESE STYLE
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.
Provided by JaneinRI
Categories Portuguese
Time 4h40m
Yield 5 serving(s)
Number Of Ingredients 12
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
Being of Portuguese decent and from Rhode Island, this recipe combines both of my favorites! Make sure to serve warm, crusty bread with this to soak up all the delicious broth!
Provided by quotFoodThe Way To
Categories Portuguese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1101.3, Fat 79.8, SaturatedFat 26.6, Cholesterol 175.4, Sodium 2628.6, Carbohydrate 17.6, Fiber 1.9, Sugar 5.5, Protein 55.1
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