Portuguese Clam Rice Food

PORTUGUESE RICE

Portuguese Rice image

Found this recipe by Emeril on Food Network, posting for ZWT. To be made as an accompaninment to recipe#481914.

Provided by AZPARZYCH

Categories Long Grain Rice

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup canola oil
1 yellow onion, finely chopped
3 garlic cloves, minced
3 cups long grain white rice, washed and drained
4 cups boiling water
1 bay leaf
2 medium tomatoes, chopped
1/2 teaspoon salt

Steps:

In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes.
Fluff with a fork, discard the bay leaf, and serve.

Nutrition Facts : Calories 326.2, Fat 7.3, SaturatedFat 0.6, Sodium 154.7, Carbohydrate 58.3, Fiber 1.5, Sugar 1.5, Protein 5.4

PORTUGUESE STEAMED CLAMS

Portuguese Steamed Clams image

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

Ingredients

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

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

PORTUGUESE CLAM RICE

Portuguese Clam Rice image

My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish.

Provided by Mina in Toronto

Categories Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
3 tablespoons pimento paste (optional)
1/4 cup fresh parsley, chopped
1 (5 ounce) can clams, undrained
1 1/4 cups short-grain rice
1 1/4 cups canned tomatoes, pureed

Steps:

In a saucepan, cook onion and garlic in oil until tender.
Add pimento paste and parsley. Cook for a couple of minutes.
Drain clams but reserving liquid.
Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
Add salt if necessary.

CLAM SOUP PORTUGUESE

Clam Soup Portuguese image

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

Ingredients

20 lbs clams (small)
2 ounces fat bacon
1 large onion
1/4 cup olive oil
1 tablespoon butter
2 1/2 quarts water
1 1/2 cups uncooked rice
peas

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

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