Steamed Clams Portuguese Style Recipes

STEAMED CLAMS, PORTUGUESE STYLE

Steamed Clams, Portuguese Style image

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

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)

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

Portuguese Steamed Clams image

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 star pooley

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 8

Ingredients

5 lb clams in shell, scrubbed
1 1/2 lb portuguese chourico or linguica sausage, sliced into chunks
1 large onion, cut into thin wedges
1 can(s) (14 1/2 ounce) diced tomatoes
2 c white wine
3 clove garlic, minced
1/2 tsp crushed red pepper flakes
1/4 c olive oil

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

Portuguese Steamed Clams image

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

Ingredients

5 lbs clams in shell, scrubbed
1 1/2 lbs chorizo sausage, sliced into chunks
1 large onion, cut into thin wedges
1 (14 1/2 ounce) can diced tomatoes
2 cups white wine
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil

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

PORTUGUESE STEAMED CLAMS WITH CORIANDER

Portuguese Steamed Clams With Coriander image

I just love this receipe. The garlic and the fresh coriandor really complement each other. It gives a wonderful aroma. Do this receipe only if you have fresh coriandor, or else you will not get the same results. Dip fresh bread into the sauce, and enjoy with a nice cold white wine, or cold beer. I hope you enjoy this receipe as much as I do.

Provided by Mia 3

Categories European

Time 23m

Yield 415 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs fresh clams, well scrubed
5 garlic cloves, well chopped
1/4 cup olive oil
1/2 cup white wine
1 teaspoon salt
1/2 cup fresh coriander, well chopped
1 fresh hot chili pepper, chopped (opitional )

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!

Nutrition Facts : Calories 5.5, Fat 0.2, Cholesterol 1.9, Sodium 8.7, Carbohydrate 0.2, Protein 0.7

PORTUGUESE STEAMED CLAMS

Portuguese Steamed Clams image

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

Ingredients

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

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

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