Best 2 New England Portuguese Clam Boil Recipes
In the vibrant coastal regions of New England, where the Atlantic Ocean meets the land, lies a culinary treasure that harmoniously blends Portuguese and local traditions: the New England Portuguese Clam Boil. This delectable dish, steeped in history and brimming with flavors of the sea, is a symphony of fresh clams, succulent chorizo, tender potatoes, sweet corn, and aromatic onions, all united in a flavorful broth. Join us on a culinary journey as we explore this iconic dish, uncovering its origins, variations, and the secrets behind its captivating taste. From the classic New England Clam Bake to the spicy kick of the Portuguese Clam Boil, we'll delve into the diverse world of clam boils and provide you with a collection of delectable recipes that will transport you to the shores of New England. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that celebrates the bounty of the sea and the rich cultural heritage of the region.
Check out the recipes below so you can choose the best recipe for yourself!
NEW ENGLAND CLAM BOIL
Come to the east coast for a good ol' fashioned New England clam boil! Or, make it yourself at home! This delicious meal made up soft shell clams (aka "steamers"), potatoes, onions, hot dogs, sausage, and chourico or linguica. It is great for feeding large groups, and is a summer time favorite. But enjoyed year round!
Provided by Tara Pacheco
Categories Seafood
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Wash clams in warm water, and soak in cold water and salt while you start cooking. (no more than 10 minutes)
- 2. In a Large pot, bring beer and 1 - 2 quarts of water to a boil. Add spices such as salt, crushed pepper, and garlic.
- 3. Add your potatoes and onions. Just before they are finished cooking, add your chourico or linguica and sausages.
- 4. When your linguica and sausages are almost done cooking, add your hot dogs since they are precooked.
- 5. Cook your hot dogs for 2 minutes and add your fresh steamers (clams). As soon as your clams open, they are done.
- 6. You can melt some butter for dipping and reserve broth to keep your clams warm as you eat.
NEW ENGLAND PORTUGUESE CLAM BOIL
This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great.
Provided by C. Taylor
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
- In a large pot add the potatoes first, then the onion and chorizo.
- Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
- Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
- Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!
Tips:
- Choose the freshest clams possible. Look for clams that are tightly closed and have no cracks or chips in their shells.
- Soak the clams in cold water for 30 minutes before cooking. This will help to remove any sand or grit from the clams.
- Use a large pot for cooking the clams. You want to make sure that there is enough room for the clams to move around and cook evenly.
- Add plenty of liquid to the pot. The clams will release a lot of liquid as they cook, so you want to make sure that there is enough liquid to cover them.
- Season the cooking liquid with your favorite seasonings. You can use a variety of seasonings, such as salt, pepper, garlic, onion, and celery.
- Bring the cooking liquid to a boil, then reduce the heat to a simmer. Cook the clams for 10-15 minutes, or until they are all open.
- Serve the clams immediately. They can be served with melted butter, a dipping sauce, or your favorite side dishes.
Conclusion:
New England Portuguese clam boils are a delicious and easy way to enjoy fresh clams. With a few simple ingredients and a little bit of time, you can create a delicious seafood feast that everyone will love. So next time you're looking for a fun and easy way to cook clams, give this recipe a try. You won't be disappointed!
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