PORTUGUESE STEAMED CLAMS RECIPE | ALLRECIPES
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 Portuguese Recipes
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 servings
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, CarbohydrateContent 9.1 g, CholesterolContent 104.2 mg, FatContent 52.6 g, FiberContent 0.9 g, ProteinContent 29.9 g, SaturatedFatContent 17.6 g, SodiumContent 1567.1 mg, SugarContent 3.6 g
PORTUGUESE STEAMED CLAMS RECIPE | ALLRECIPES
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 Portuguese Recipes
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 servings
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, CarbohydrateContent 9.1 g, CholesterolContent 104.2 mg, FatContent 52.6 g, FiberContent 0.9 g, ProteinContent 29.9 g, SaturatedFatContent 17.6 g, SodiumContent 1567.1 mg, SugarContent 3.6 g
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