PORTUGUESE SAUSAGE SOUP
This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!
Provided by Pat-Perry
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
- Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
- Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 31.7 g, Cholesterol 53.7 mg, Fat 26.6 g, Fiber 5.2 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1713.2 mg, Sugar 3.3 g
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
PORTUGUESE STEAMED CLAMS
Being of Portuguese decent and from Rhode Island, this recipe combines both of my favorites! Make sure to serve warm, crusty bread with this to soak up all the delicious broth!
Provided by star pooley
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
- 2. In a large stock pot with a tight fitting lid, place the cleaned clams.
- 3. Add the sausage, onion, tomatoes, wine, garlic and red pepper.
- 4. Cover and set over high heat; Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
- 5. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates.
- 6. Divide the broth into side cups for dipping.
PORTUGUESE-STYLE CLAM CHOWDER
This Portuguese-Style Clam Chowder is just brimming with flavor. So hearty and will warm you to the bone. If you are serving to a group, make the broth ahead and then add the clams and finish just before serving. Amazing flavor!
Provided by Kris Longwell
Categories Chowder
Time 45m
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons of the olive oil in a heavy pot over medium-high heat.
- Add the tomato paste and cook, stirring for 5 minutes.
- Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute.
- Add the canned tomatoes, water, sausage, and fennel and bring to a simmer and cook until fennel is tender, about 15 minutes. (if making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding).
- Add the clams and increase the heat to high.
- Simmer vigorously until the clams open, 7 to 10 minutes.
- Discard any clams that don't open.
- Stir in the Madeira and vinegar.
- Divide among 4 bowls and drizzle remaining 2 tablespoons of olive oil over the top. Serve at once!
Nutrition Facts : Calories 326 kcal, ServingSize 1 serving
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 CLAM CHOWDER
Little known outside New England, a Portuguese clam chowder is a spicy, rich, tomato-based chowder.
Provided by Craig Fear
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Warm olive oil in large heavy bottom stock pot. Add onion, green pepper and sausage and saute until veggies are softened, about 5 minutes. Add garlic in the last minute.
- Add spices and saute another 2-3 minutes, stirring frequently.
- Add tomato paste and saute another 2-3 minutes, stirring frequently.
- Add canned tomatoes and bring to a simmer. Cover and cook for about 10 minutes.
- Add the clams, cover and simmer until all the shells open, about 7 to 10 minutes. Add additional clam broth, if necessary.
- Add vinegar and tarragon and stir in.
- Ladle into individual bowls and add optional seasonings, to taste.
PORTUGUESE STEW
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
- Do the same exact thing in the other large saucepot.
- To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
- Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
- To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.
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.
PORTUGUESE CLAMS AND RICE
Note: I used three pounds of littlenecks, and 1/3 pound of fresh minced clams. Not sure where I got the recipe from, but thank you very much...we love this!
Provided by Lou Ann Marques
Categories Seafood
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. 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 bread.
PORTUGUESE CLAM RICE
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
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.
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- Heat the oil in a large cataplana or a pot with a tight-fitting lid over medium-high heat until it shimmers. Dump in the chouriço and presunto and cook, stirring occasionally, until touched with brown, 6 to 8 minutes.
- Lower the heat to medium, add the onions and bay leaf, and cook, stirring occasionally, until the onions are soft, 5 to 7 minutes.
- Stir in the tomatoes and any accumulated juice, the wine, and paprika. Discard any clams that feel heavy (which means they’re full of sand), have broken shells, or don’t close when tapped. Plonk the clams in the pot and turn the heat to high. If using a cataplana, lock it and cook 5 to 10 minutes, shaking occasionally, until the clams open, 5 to 10 minutes. If using a Dutch oven, cook, covered, stirring occasionally, until the clams open, 5 to 10 minutes.
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- 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.
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4/5 (1)Estimated Reading Time 5 minsServings 4Total Time 45 mins
- In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl.
- Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes.
- Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes.
- Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary.
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Servings 4-6Total Time 40 minsCategory Clam
- In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a plate with a slotted spoon, reserving the fat in the pot. Stir in the potatoes and cook, stirring occasionally, until golden, about 12 minutes. Stir in the onion and garlic and cook until golden, about 6 minutes. Stir in the wine and the clams and boil, covered, until the clams open wide, 10 to 12 minutes.
- Divide the clam, vegetables and broth between bowls and sprinkle with cilantro and scallion. Serve.
PORTUGUESE SEAFOOD STEW WITH CLAMS - FEARLESS EATING
From fearlesseating.net
Reviews 2Category Main CourseCuisine PortugueseEstimated Reading Time 8 mins
- 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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4/5 Total Time 35 minsServings 4
- Preheat the oven to 450°. Heat the olive oil in a large, deep ovenproof skillet. Add the chorizo and onion and cook over moderate heat, stirring occasionally, until the onion softens and the chorizo begins to brown, about 5 minutes. Stir in the cayenne. Arrange the clams in the skillet and scatter the tomatoes, garlic and 1/4 cup of the basil on top. Add the wine and roast in the oven, uncovered, for 5 minutes. Stir the clams and roast for about 20 minutes longer, or until most of the clams have opened.
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