Portuguese Clams and Sausage
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
397 kcal
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Course
Main Course
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Cuisine
Portuguese
Portuguese Clams and Sausage
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These Portuguese clams and sausage are slowly cooked with chouriço, onions, garlic, tomatoes, and spices in a cataplana, the Portuguese precursor to the wok.
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Ingredients
- 3 tablespoons olive oil
- 8 ounces chouriço cut into 1/4-inch coins, or linguiça or dry-cured smoked Spanish chorizo
- One thick slice presunto trimmed of excess fat and cut into 1/4-inch cubes, or Serrano ham or prosciutto
- 2 medium onion cut lengthwise in half and sliced into thin half-moons, yellow
- 1 bay leaf Turkish
- 4 garlic minced, cloves
- One (28-oz) can whole peeled tomatoes preferably San Marzano, drained and chopped
- 1/4 cup white wine dry
- 1/2 teaspoon paprika sweet
- 4 pounds small clams scrubbed and rinsed, such as cockles, manila, butter, or littlenecks
- black pepper freshly ground
- 3 tablespoons parsley flat-leaf; minced; leaves
Instructions
- Heat the oil in a large cataplana or a pot with a tight-fitting lid over medium-high heat until it shimmers. Dump in the chouriço and presunto and cook, stirring occasionally, until touched with brown, 6 to 8 minutes.
- Lower the heat to medium, add the onions and bay leaf, and cook, stirring occasionally, until the onions are soft, 5 to 7 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the tomatoes and any accumulated juice, the wine, and paprika. Discard any clams that feel heavy (which means they're full of sand), have broken shells, or don't close when tapped. Plonk the clams in the pot and turn the heat to high. If using a cataplana, lock it and cook 5 to 10 minutes, shaking occasionally, until the clams open, 5 to 10 minutes. If using a Dutch oven, cook, covered, stirring occasionally, until the clams open, 5 to 10 minutes.
- Carry the cataplana or Dutch oven triumphantly to the table, making sure everyone's watching, and then release the lid (being careful of any steam). Bask in the applause. Toss out the bay leaf and any clams that refused to open. Season with a few grinds of pepper, shower with parsley, and ladle the stew into wide shallow bowls. Oh, and have a big bowl on hand for the shells.
Nutrition Information
Show Details
Serving
1portion
Calories
397kcal
(20%)
Carbohydrates
17g
(6%)
Protein
22g
(44%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
57mg
(19%)
Sodium
1019mg
(42%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 397kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 57mg | 19% |
| Sodium | 1019mg | 42% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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