Portuguese-Style Steamed Clams
From raventx1 16 years ago
- 20 minutes to make
- Serves 4
use the smokiest bacon and the best choizo you can find
Ingredients
- 4 dozen small clams shopping list
- 1/2 lb. chorizo, pepperoni or Italian pork sausage, diced shopping list
- 1/2 lb. bacon, diced shopping list
- 3 cloves garlic, chopped shopping list
- 1 tsp. crushed red pepper shopping list
- 1 3/4 cups chicken broth shopping list
- 3/4 cup dry white wine shopping list
- 1 can (28 oz.) diced tomatoes shopping list
- 1/2 cup chopped fresh cilantro or parsley shopping list
- Garnish: shopping list
- 8 sprigs fresh cilantro shopping list
- 1 loaf Italian bread, sliced shopping list
How to make it
- Scrub the clams using an abrasive scouring pad, then soak in cold water
- taking care to leave any sand undisturbed. Discard the water.
- Cook the chorizo and bacon in a large, heavy 8-quart saucepot over medium-high heat or until well browned. Pour off fat. Add the garlic and red pepper and cook for 3 minutes. Add the broth, wine and tomatoes. Heat to a boil.
- Add the clams. Cover and cook over high heat until the clams open, stirring often. Sprinkle with cilantro and season to taste. Discard any clams that do not open.
- Divide the clams among 4* serving bowls. Ladle the broth mixture over the clams. Garnish with cilantro and serve with bread.
- * Serves 6 as an appetizer.
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