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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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A mouth watering dish featured in the magazine, Food and Wine of Portugal.
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Portuguese Clams with Chouriço Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
4
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Portuguese Clams with Chouriço Recipe

Portuguese Clams with Chouriço Recipe

Posted in: Fish / Seafood
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3 out of 5 with 15 ratings
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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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US cup measurements are used on this site.

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 chorizo and cook until oil starts to turn red, approximately 2 minutes. Add onion and garlic, 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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