A mouth watering dish featured in the magazine, Food and Wine of Portugal.
|Preparation time||10 min|
|Cooking Time||20 min|
|Ready In||30 min|
|Level of Difficulty||Easy|
2 tablespoons olive oil½ pound chouriço, sliced1 small yellow onion, chopped5 cloves of garlic cut into thin slices1 can diced tomatoes (14½-oz)2 dozen clams½-cup dry white wine¼-cup cilantro, dividedCrusty, toasted bread, for garnish Get Portuguese ingredients
- Three hours before cooking, soak the clams in cold water with a pinch of salt to clean out any sand.
- Change the water every hour (at least 2 times) or until the bowl has no sand residue in the bottom.
- Heat olive oil over medium heat in a medium-sized pot, dutch oven, or wok, add the chouriço and cook for approximately 2 minutes.
- Add onion, garlic, tomatoes and cilantro, and cook until the onion softens (approximately 3 minutes).
- Add the clams and pour in the wine.
- Bring the liquid to a simmer and cover the pot.
- Simmer until the clams open, approximately 6-8 minutes. (If any of the clams do not open, toss them out).
- Remove the clams to a serving bowl and cover to keep warm.
- Reduce the remaining liquid by half, then pour over the clams.
- Garnish with remaining cilantro and serve with crusty, toasted country bread.
You might also like:
Learn how to make Portuguese bacalhau à brás with this step by step video.
Top 5 light but delicious Portuguese dessert recipes was put together by Michael Costa.
Watch this video to find out the 10 best places to retire in Portugal.
Bolinhos de bacalhau, name in Northern Portugal and Brazil or pastéis de bacalhau, name in Central and Southern Portugal, particularly in the Lisbon area.
Portugal is undoubtedly one of the most under-rated vacation destinations in all of Europe. It is a beautiful country with a rich history and culture, as well as a warm and welcoming climate.
Olive oil is extremely beneficial to one's health. Many diseases are cured as a result, and one's appearance improves as well.