Portuguese Clam and Sausage Stew
From chef_irish 15 years agoIngredients
- 1 tablespoon olive oil shopping list
- 8 ounces fresh pork chorizo shopping list
- 1 small yellow onion, chopped shopping list
- 1 garlic clove, minced shopping list
- 1 can (14 1/2 ounces) chopped tomatoes shopping list
- 1 tablespoon Asian fish sauce (optional) shopping list
- 1 can (15 ounces) garbanzo beans, drained and rinsed shopping list
- 24 small hard-shell clams, scrubbed shopping list
- 1/3 cup chopped fresh Italian parsley leaves shopping list
How to make it
- In a 10- to 12-inch-wide sauté or frying pan, warm the oil over medium-high heat and crumble in the sausage meat (discard casings). Stir sausage until it breaks up and starts to brown, then add the onion. Cook, stirring, until sausage is browned and onion is softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes, 1 cup water, and fish sauce (if using), then add the beans. Let come to a boil, then reduce heat, cover, and simmer until thickened slightly, about 15 minutes.
- Add the clams and shake pan to coat clams with sauce; increase heat to medium. Cover pan and cook until clams open, about 10 minutes (discard any that do not open). Stir in the parsley and serve.
- Use fresh Mexican (not dried Spanish) chorizo, or substitute hot Italian sausage. While Asian fish sauce may seem out of place here, it's a trick to add depth of flavor.
People Who Like This Dish 3
- Rocky37167 Nowhere, Us
- notyourmomma South St. Petersburg, FL
- chefelaine Muskoka, CANA
- chef_irish Gainesville, FL
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The Rating
Reviewed by 2 people-
Sounds delicious! A must-make! HIGH FIVE! :+D
chefelaine in Muskoka loved it
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