Portuguese Steamed Clams Recipe
This dish is a fantastic blend of my two heritages, as I am of Portuguese descent and was raised on the Eastern seaboard in Rhode Island. Serve with a small cup of melted butter for dipping the clams and a fresh loaf of warm, crusty bread, if desired!!! Note: If the clams appear sandy, soak them in salted water with a little vinegar, cornmeal, and cayenne pepper for a couple of hours or overnight in the refrigerator.
Servings Per Recipe: 6 | Calories: 697.1
Ingredients:
- 1 (14.5 ounce) can diced tomatoes
- 2 cups white wine
- ¼ cup olive oil
- 5 pounds clams in shell, scrubbed
- 1 ½ pounds chorizo, sliced into chunks
- 1 large onion, cut into thin wedges
Directions:
- In a sink of cold water, thoroughly wash the clams. Any clams that have previously been opened should be discarded.
- Place the cleaned clams in a large stock pot with a tight-fitting lid. Combine the sausage, onion, tomatoes, and wine in a large mixing bowl. Cover and place on a high heat setting. Steam the clams until they all open up. To ensure consistent heat, shake the pan often.
- Drizzle olive oil over the clams that have been cooked. Distribute the ingredients evenly among warm soup dishes. Divide the broth into dipping cups on the side.
Nutrition Facts:
| Nutritions | Facts | Niacin Equivalents | 11.5mg | Cholesterol | 104.2mg | Calcium | 28.4mg | Calories From Fat | 473.3 | Saturated Fat | 17.6g | Protein | 29.9g | Sodium | 1567.1mg | Iron | 4.3mg | Carbohydrates | 9.1g | Dietary Fiber | 0.9g | Magnesium | 32.4mg | Vitamin A Iu | 301IU | Potassium | 588.3mg | Sugars | 3.6g | Vitamin B6 | 0.7mg | Fat | 52.6g | Thiamin | 0.7mg | Folate | 9.7mcg | Vitamin C | 11.2mg |
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