"So simple, but so good—steamed clams served in their own liquor. Serve with a crusty Italian bread or over pasta." – Scott Ure
Recipe of the Day
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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