Portuguese Clams with Chouriço Recipe

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
Servings	4

Info

A mouth watering dish featured in the magazine, Food and Wine of Portugal.

Ingredients

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

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Directions

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.

Recipe & Photo Credit: Susan Hearn and Breana Lai

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