By Edu Costa − On Friday, August 5, 2016, 7 years ago in Seafood Recipes
5 out of 5 with 33 ratings
comments: 0 - views: 30708

Clams with Chouriço Recipe


A mouth watering dish featured in the magazine, Food and Wine of Portugal.

Preparation time 10 min
Cooking Time 20 min
Ready In 30 min
Level of DifficultyEasy
Servings4

Ingredients

2 tablespoons olive oil½ pound chouriço, sliced1 small yellow onion, chopped5 cloves of garlic cut into thin slices1 can diced tomatoes (14½-oz)2 dozen clams½-cup dry white wine¼-cup cilantro, dividedCrusty, toasted bread, for garnish
2 tablespoons olive oil½ pound chouriço, sliced1 small yellow onion, chopped5 cloves of garlic cut into thin slices1 can diced tomatoes (14½-oz)2 dozen clams½-cup dry white wine¼-cup cilantro, dividedCrusty, toasted bread, for garnish
Get ingredients

Directions

  1. Three hours before cooking, soak the clams in cold water with a pinch of salt to clean out any sand.
  2. Change the water every hour (at least 2 times) or until the bowl has no sand residue in the bottom. 
  3. Heat olive oil over medium heat in a medium-sized pot, dutch oven, or wok, add the chouriço and cook for approximately 2 minutes.
  4. Add onion, garlic, tomatoes and cilantro, and cook until the onion softens (approximately 3 minutes). 
  5. Add the clams and pour in the wine.
  6. Bring the liquid to a simmer and cover the pot. 
  7. Simmer until the clams open, approximately 6-8 minutes. (If any of the clams do not open, toss them out).
  8. Remove the clams to a serving bowl and cover to keep warm.
  9. Reduce the remaining liquid by half, then pour over the clams.
  10. Garnish with remaining cilantro and serve with crusty, toasted country bread.
 Susan Hearn and Breana Lai

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