Portuguese Clams with Chouriço
Ingredients
2 tablespoons olive oil
½ pound chouriço, sliced
1 small yellow onion, chopped
5 cloves of garlic cut into thin slices
1 can diced tomatoes (14½-oz)
2 dozen clams
½-cup dry white wine
¼-cup coriander, divided
Crusty, toasted bread, for garnish
Preparation
Three hours before cooking, soak the clams in cold water with a pinch of salt to clean out any sand.
Change the water every hour (at least 2 times) or until the bowl has no sand residue in the bottom.
Heat olive oil over medium heat in a medium-sized pot, dutch oven, or wok, add the chouriço and cook for approximately 2 minutes.
Add onion, garlic, tomatoes and coriander, and cook until the onion softens (approximately 3 minutes).
Add the clams and pour in the wine.
Bring the liquid to a simmer and cover the pot.
Simmer until the clams open, approximately 6-8 minutes. (If any of the clams do not open, toss them out).
Remove the clams to a serving bowl and cover to keep warm.
Reduce the remaining liquid by half, then pour over the clams.
Garnish with remaining coriander and serve with crusty, toasted country bread.
Recipe & Photo Credit: Susan Hearn and Breana Lai
Preparation time
10 min
Cooking Time
20 min
Ready In
30 min
Level of Difficulty
Easy
Servings
4
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