Here is a way to make steamed clams even better. Steam the clams in a savory blend of chicken broth, white wine and diced tomatoes, accented with bacon, chouriço and garlic.
|Preparation time||15 min|
|Ready In||35 min|
|Level of Difficulty||Easy|
1/2 pound chourico sausage, diced1/2 pound of bacon, diced3 cloves garlic, chopped1 teaspoon of crushed red pepper1 3/4 cups of chicken broth 3/4 cup of dry white wine1 can (about 28 ounces) diced tomatoes48 small clams, scrubbed1/2 cup of chopped fresh cilantro or parsley1 16 ounce loaf Portuguese bread, sliced Get Portuguese ingredients
- Cook the chourico and bacon in an 8-quart saucepot over medium-high heat until they're well browned, stirring often. Pour off any fat.
- Add the garlic and red pepper to the saucepot and cook and stir for 3 minutes. Stir in the broth, wine and tomatoes and heat to a boil. Add the clams.
- Cover and cook until the the clams open, stirring often. Discard any clams that do not open.
- Sprinkle with the cilantro, if desired. Serve with the bread.
There are no comments for this recipe.
You might also like:
Bacalhau is cod fish which has been dried and salted to preserve it. It is said that there is a different dish using bacalhau for every day of the year in Portuguese cooking.
How to make pataniscas de bacalhau, a traditional Portuguese dish made with salted codfish (bacalhau) and a batter made from flour, eggs, and herbs.
Braga is a city of huge beauty and heritage richness, which combines tradition with innovation, the memory to the youth, creativity to conservatism.