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Portuguese Clams and Rice Recipe

Ingredients

How to make it

  • Steam the clams in very little water until they open. Discard any that do not open and set the clams aside. Reserve the cooking liquid, being careful to keep any sand the clams expel at the bottom of the pot.
  • Sauté the rice in the olive oil until golden brown. Add the onion, green pepper, garlic and linguiça. Cook for 5 minutes, stirring occasionally. Break the tomatoes up with the back of a spoon, saving the juice (to use if needed when cooking the rice), and add to the rice mixture. Cook over a low flame until the rice is soft. Add some of the reserved clam juice when necessary. Remove the clams from their shells, keeping 8 to 10 in the shells for garnish. Add the clams and saffron. Mix well and serve with Portuguese or Italian bread.
  • Serves 4.

Reviews & Comments 2

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    " It was excellent "
    gourmetana ate it and said...
    This is just lovely! Let me suggest that you steam the clams in white wine or beer mixed with the water, one mashed garlic and olive oil. That's the way we do it here and it brings out the clams flavour in an amazing way. Let me know if you try it and if you like the idea! :)
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    " It was excellent "
    mystic_river1 ate it and said...
    hot Italian sausage will do for me...a fab recipe. ^5 and thanks for the post~joymarie~
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The Cook

mamalou Attleboro, MA

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