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: Dec. 14, 2011

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!!!

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Reviewer:

luci

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Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

Reviewed: Aug. 12, 2011

These were so tasty and delicious. These simple ingredients really turn a pot of clams into a delicious stew...the broth was amazing, provide spoons, too. I just eyeballed the ingredients and added a a cup or so extra chicken stock and a chunk of butter to the mix. Took previous reviewers advice and added some prepared minced garlic, too. Some thin sliced baguette and a glass of cold chardonney, what a fun summer meal. Loved these & hubs raved. Will definitely do again. Many thanks for your recipe.

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jul. 9, 2011

This is really YUMMY! As with the Portuguese Soup, I prefer Linguisa sausage to chorizo it's a better compliment to the clams. It's also a portuguese sausage.

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Reviewer:

ERIN D

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Santa Cruz, California, USA

Reviewed: Jul. 5, 2011

We got an unexpected gift of 2 dz littlenecks and I used this recipe to make a wonderful dinner for family and friends. I'm from RI so we have many Portuguese style dishes, but this will be my favorite. Thanks Star.

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Reviewer:

Becky

Cooking Level: Expert

Reviewed: Nov. 12, 2010

Made this today! Came out so good! I followed an user's advice and added 3 tablespoons of chopped garlic and some dried parsley to 2 pounds of chorizo and 7.5 pounds of clams. I added 3 chopped peppers for extra kick and loved it. I used 2 12-ounce Sierra Nevada Pale Ale beers that gave it a more zesty kick instead of wine. Large clams were used but I made the mistake of overcooking them a bit and the meat came out a bit tough, but thats my fault. But the broth was sooooo good! I loved to get some of the clam meat or chorizo and wrap it on some toasted bread, dip it on the broth and eat. I will do this again! Easy and fast. I recommend it.

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Reviewer:

Frank

Reviewed: Jul. 16, 2010

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.

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Reviewer:

seasonedcook

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Seattle, Washington, USA

Reviewed: May 2, 2010

I used a few things differently but thats what makes great cooks.The clams are the important part and out here in washington state we have lots of choices for what type of clams we use.I dug these about 20 miles from my home and they were 2"/2.5" manila butter clams. I used 28 oz. san marzano tomatoes,3 garlic cloves chopped,spicy Italian sausages and garnished each serving with fresh basil.I used ingelnook chardenee because it makes good sipping while waiting for the clams to cook.I guess it really is closer to Italian steamed clams.I served it with toasted three cheese rustic bread drizzled with virgin olive oil.Got a standing ovation from everyone.I couldn't buy chorizo in the casings so chosed the italian sausage.I was told the chorizo is too greasy,anyway.

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Reviewer:

pcal

Reviewed: Apr. 9, 2010

Wow! This recipe is great, I did add a couple things, 2 large cloves of fresh garlic and fresh parsley and hot pepper flakes. I served it with a bowl of salad dressed with fresh lemon juice, oregano and olive oil, and of course crusty whole wheat bread. I also used hot Sopressato, couldn't find Chorizo. I had dinner ready in less than 30 minutes; Thanks! for the recipe!

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Reviewer:

Bobbi

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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Reviewer:

chris Woods Hole

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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6 users found this review helpful