Portuguese Clams And Rice Recipe

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Portuguese Clams and Rice

Lou Ann Marques


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!

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15 Min


50 Min


1 1/2 c
long grain rice
1/2 c
long grain rice
2 small
onions, chopped
green pepper, chopped
dozen littleneck clams, scrubbed
cloves garlic, minced
3 c
whole tomatoes
1 tsp
saffron (or tumeric)
1 lb
linguiça, with the casing removed
salt and red pepper flakes to taste

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Main Dishes, Seafood