5 out of 5 with 3 ratings
comments: 2 - views: 7798
This Portuguese clams with tomato sauce recipe (receita de amêijoa branca com molho de tomate) is easy to make and delicious.
| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
2 lbs of white clams, soaked in cold water and seasoned with salt for 2 hours1/4 cup of olive oil1 small onion, chopped2 garlic cloves, minced2 ripe tomatoes, skinned, cut into cubes3 chili peppers2 tablespoons of tomato sauce1/2 cup of white wineParsley (to taste), choppedSalt (to taste)
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Directions
- In a pan, heat the olive oil, onion, garlic and chili peppers and stir.
- When the onions are sautéed, add the cubed tomato and stir.
- When the tomato is soft and falling apart, add the tomato sauce and white wine.
- Stir and let it sauté a little longer until the alcohol evaporates and the sauce is refined.
- Add the well-washed and drained clams.
- Season with a little salt (to taste) and add a little chopped parsley.
- Mix everything very well.
- Cover and cook over high heat until the shells open.
- Stir occasionally so the seasoning is evenly spread.
- When the clams are open, turn off the heat and sprinkle with a little more parsley.
- (Disgard any clams that did not open.)
Recipe & Photo Credit: saborintenso.com
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William Chase
next time I go shellfishing I am going to try this recipe, have been trying for a long time to re-create the Portuguese clam recipe from Antonio's in Nb, have'nt got it yet. Can I post an old post card of Lajes Field from the late 50's?
1 year ago, Sunday, March 6, 2022
