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Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe for Portuguese clams is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping the clams in and don’t forget a fresh loaf of warm, crusty bread! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.
Ingredients
- 5 pounds clams in shell, scrubbed
- 1 ½ pounds chorizo, sliced into chunks
- 1 large onion, cut into thin wedges
- 1 (14.5 ounce) can diced tomatoes
- 2 cups white wine
- ¼ cup olive oil
Directions
Step 1
Wash clams well in a sink of cold water. Discard any clams that are already opened.
Step 2
In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
Step 3
Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 697 | |
| % Daily Value * | |
| Total Fat53g | 67% |
| Saturated Fat18g | 88% |
| Cholesterol104mg | 35% |
| Sodium1567mg | 68% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars4g | |
| Protein30g | |
| Vitamin C11mg | 56% |
| Calcium28mg | 2% |
| Iron4mg | 24% |
| Potassium588mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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