"Being of Portuguese decent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams 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." — Star Pooley
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clams in shell, scrubbed
1 1/2 pounds
chorizo, sliced into chunks
onion, cut into thin wedges
1 (14.5 ounce) can
Excellent! Excellent! Excellent! Truly an easy recipe and very tasty. I did however add about 1/2 to 3/4 cup of water just to make a little bit more broth and about 2 cloves of fresh chopped garlic. Truly a favorite from now on!
I personally did not care for the flavor of sausage and onions in my clams. Tasted to heavy. I gave it a try, but, I much prefer clams italiano recipe on this site.
Absolutely wonderful.. I also added a couple of large chunks of celery while steaming.. You can grill thick slices of crusty bread rubbed with a clove of garlic to dip in the tasty juices..
Awesome! This recipe is a keeper, thanks for sharing..
Followed this to the letter...flavor was all there...something was missing... chorizo was dominant where I thought the clams should have been...This would make a great base for a soup or chowder.
Hubby thought this was absolutely fabulous! Used beer instead of wine, added small red potatoes and a few red pepper flakes. Thank you Star!
This was fantastic and SO fast. With prep, it takes no more than 30 minutes. I did not have clams, but used 1 lb of frozen NZ Mussles (did not thaw). I also only had 12oz of Chorizo. I did not use less of the other ingredients, as I wanted lots of broth. As others suggested, I added 2 large tbsp. of chopped garlic and also some dried parsley. It was terrific and my husband gave it a huge thumbs up.
These clams were awesome! Following the advice of other reviewers, I too add minced garlic. I also added 2 tsp pimenta moida (fermented pepper paste). Being of Portuguese decent, pimenta moida is a staple in my house. It's available in the international section of most groceries stores. Don't forget crusty bread to dip in the sauce, which I doubled for this purpose. Thanks Star!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Steamed Clams
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 473
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