CLAM SOUP PORTUGUESE
Make and share this Clam Soup Portuguese recipe from Food.com.
Provided by NoraMarie
Categories Portuguese
Time 1h
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.
- Dice bacon and onion and sauté with oil and butter in deep pot.
- Add clams and a parsley sprig.
- Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.
- Add water.
- When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.
- Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.
- Remove all empty shells which have loosened from the clams.
Nutrition Facts : Calories 1084.3, Fat 22.6, SaturatedFat 4, Cholesterol 394.5, Sodium 711.9, Carbohydrate 60.1, Fiber 0.8, Sugar 0.8, Protein 148.4
STEAMED CLAMS, PORTUGUESE STYLE
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
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 PORK AND CLAMS
This is my version of an incredible combination of tastes; try it, you'll like it!
Provided by Richard Tebaldi
Categories World Cuisine Recipes European Portuguese
Yield 4
Number Of Ingredients 15
Steps:
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g
SPANISH CLAM SOUP
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread on hand--you'll want to soak up every drop.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
- In another large pot, heat oil over medium. Add parsnips, bell pepper, ham, chile, and garlic; cook, stirring occasionally, until golden brown. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes. Add paprika, clam broth, and clams. Heat through and serve, with bread.
PORTUGUESE CLAMS WITH LINGUIçA AND TOMATOES
Categories Soup/Stew Onion Tomato Quick & Easy Sausage Clam Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in Dutch oven over medium-high heat. Add sausage and onion and cook until golden, stirring often, about 5 minutes. Stir in tomatoes with juice, then clams. Pour wine over. Bring to simmer. Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that do not open). Transfer clams to shallow bowls. Bring broth to boil. Season with hot sauce and half of cilantro.
- Ladle broth and sausage over clams. Sprinkle with remaining cilantro.
CHORIZO AND CLAMS, PORTUGUESE STYLE
Steps:
- In a large pot or sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes. Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes. Stir in the tomato paste, bay leaf, wine, and water and bring to a boil. Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.
- Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes. Discard any shellfish that fail to open, then serve right away.
PORTUGUESE STEAMED CLAMS
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
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
More about "clam soup portuguese food"
PORTUGUESE CLAM STEW - HONEST COOKING - RECIPES
From honestcooking.com
5/5 (1)Author PhilosokitchenCuisine PortugueseCategory Main
- Even if it’s possible to make the Portuguese clams stew with canned or frozen clams, I strongly suggest you to use live clams. The process will be longer, but the taste will pay off! If you decide to use live clams, cook them as soon as possible: the more you wait, the more will be difficult to clean the sand out of clams.
- First of all, peel and slice the onion finely, then peel the garlic cloves. After that, pour 3 tbsp of extra-virgin olive oil into a saucepan big enough to contain the clams, and place over medium heat. Now, sautè the onions and garlic until pale golden and translucent. Finally, transfer the vegetables into a mixer and blend until smooth and consistent.
- Now, slice the chorizo, and cut the slices into halves. After that, pour 1 tbsp of extra-virgin olive oil into the saucepan, and stir-fry the chorizo until the surface becomes golden and crunchy, but the inner is still soft.
- Once cleaned, rinse again thoroughly the clams one to one under running water, then pour them into the saucepan along with the seared chorizo and cook a couple of minutes. Now, raise the flame and baste with the white wine. Let the alcoholic part of the wine evaporate, then low the flame to medium, and add the onion and garlic sauce. Finally, stir, close the saucepan with a lid, and cook until the clams open their shells. Discard any unopened clams.
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- If using fresh whole clams, remove as much sand and dirt as possible from the outer shells by rinsing and scrubbing. Then soak them in water for about 15-20 minutes to remove sand from inside the shells.
- Add about 1 ½ cups water to a 6 quart stockpot and bring it to a boil. Add the clams, cover and remove once the shells open, about 5 - 10 minutes. Strain the clam broth and reserve. You’ll get about 2 ½ cups clam broth give or take a half cup either way. Let the clams cool for a few minutes and then remove the clam meats and chop, if desired.
- If using canned clams, simply strain the clams from the juice and reserve the juice. You’ll get about 1/2 cup of clam juice per can. You may need to purchase some additional bottled clam juice to be added to the stew.
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