Portuguese Steamed Clams With Coriander Food

PORTUGUESE STEAMED CLAMS

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 STEAMED CLAMS

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.

PORTUGUESE STEAMED CLAMS WITH CORIANDER

Steps:

• Place the olive oil in a pot, add in you chopped garlic cloves, with a.
• sprinkle of the fresh coriandor, and the hot chille pepper, if you decide.
• to use it ( its not a must ) stir well for a minute then add your clams, salt,.
• and you white wine, cover pot and let simmer, shaking pot every once.
• in awhile. When clams are opened, pour everything into a serving.
• platter, and now for the final touch, sprinkle the fresh coriandor over the.
• steaming clams and enjoy!

PORTUGUESE STEAMED CLAMS

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, wine, garlic and red pepper.
• 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.

GARLIC STEAMED CLAMS

Steps:

• Discard any clams that are not firmly shut.
• Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
• Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
• Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
• To serve, place the clams in a shallow bowl & pour the broth over them.

STEAMED CLAMS, PORTUGUESE STYLE

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 & CLAM STEW

Steps:

• Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
• Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
• and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
• Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
• Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.