portuguese chourico or linguica sausage, sliced into chunks
onion, cut into thin wedges
(14 1/2 ounce) diced tomatoes
crushed red pepper flakes
How To Make portuguese steamed clams
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.
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