Portuguese Style Steamed Clams Food

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.

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 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, 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.

PORTUGUESE CLAMS WITH LINGUIçA AND TOMATOES

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 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!