recipe reviews for:

Portuguese Steamed Clams

“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.”

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Reviewed: Oct. 24, 2009

We made a similar recipe for 30 summers while in Woods Hole. I'm back for a few weeks and wanted to be sure I knew how to cook this favorite. This was helpful-except we always use linguica instead. Doc Dave-try it with linguica-it won't "take over" the dish. Thanks!

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chris Woods Hole

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Reviewed: Aug. 15, 2009

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.

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DocDave

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Jun. 27, 2009

I didn't have quite enough clams so I threw in my scallops and it was wonderful. Fast, easy and very, very tasty.

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jcbrand

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Reviewed: Apr. 15, 2009

Excellent. I've been eyeballing this recipe for a while and finally bought some clams to make it. My canned tomatoes had olive oil and garlic added, which went really well. I halved the recipe for the amount of clams I had, and made the rest as written. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 6, 2009

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.

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KP5

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

Growing up just 8 minutes from Rhode Island I had to try this recipe...I grew up with food like this. We just finished dinner and it was a clear thumbs up with everyone in my family. (even my picky 6 year old). The broth was so tasty and crusty bread was great to dip into it. The best thing...it was so easy that my 10 year old could have made this recipe by himself. Quick, Easy and what a treat. What could be better than that?

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SILLYDILLY01

Cooking Level: Intermediate

Living In: Merrimack, New Hampshire, USA

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Reviewed: Apr. 12, 2008

Great recipe. Very easy to follow and delicious. There are only two of us, so I only used 2 pounds of clams, but same amount of broth and worked great and lots of broth afterward. We also added 4 cloves of garlic and used ground chorizo instead of the kind you cut. I browned the chorizo before adding the rest of the ingredients and the clams.

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serafina

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Reviewed: Feb. 3, 2008

Hubby thought this was absolutely fabulous! Used beer instead of wine, added small red potatoes and a few red pepper flakes. Thank you Star!

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4 users found this review helpful

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 21, 2007

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!

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lizardcrv

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Reviewed: Jun. 1, 2007

I liked this so much I built a food list around it! Brings back memories of the summers we spent in the New Bedford area. My Polish meat-and-potatoes loving husband would never eat a clam, but the rest of us love it.

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3 users found this review helpful

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: May 31, 2007

Great tasting, fast, easy, and surly a dish the whole family can enjoy.

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Sofia Portuguesa

Cooking Level: Intermediate

Home Town: Pias, Viana Do Castelo, Portugal

Living In: Newark, New Jersey, USA

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Reviewed: May 2, 2007

I'm not a big steamer fan, but I made this for guests last night and they couldn't get enough of it! Everyone loved it. Served with dilled shrimp, restaurant-style house salad, old boy's strawberry pie all from this web site. Also had lobsters. Oh! And lightly steamed then chilled asparagas drizzled with raspberry vinagrette dressing from this site. GREAT meal - especially these steamers!

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Jackie

Cooking Level: Intermediate

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Reviewed: May 22, 2003

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..

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7 users found this review helpful