Portuguese Steamed Clams
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- 5 lb
- clams in shell, scrubbed
- 1 1/2 lb
- portuguese chourico or linguica sausage, sliced into chunks
- 1 large
- onion, cut into thin wedges
- 1 can(s)
- (14 1/2 ounce) diced tomatoes
- 2 c
- white wine
- 3 clove
- garlic, minced
- 1/2 tsp
- crushed red pepper flakes
- 1/4 c
- olive oil
1Wash clams well in a sink of cold water. Discard any clams that are already opened.
2In a large stock pot with a tight fitting lid, place the cleaned clams.
3Add the sausage, onion, tomatoes, wine, garlic and red pepper.
4Cover and set over high heat; Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
5Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates.
6Divide the broth into side cups for dipping.