Best 4 Portuguese Clam Rice Recipes
Embark on a culinary journey to the shores of Portugal with our enticing Portuguese Clam Rice (Arroz de Amêijoas) recipe. This traditional dish, deeply rooted in Portuguese cuisine, showcases the harmonious blend of briny clams, aromatic garlic, vibrant bell peppers, plump tomatoes, and fluffy rice, all gently simmered in a flavorful broth. Alongside this classic recipe, we present tantalizing variations that elevate the dish with unique ingredients and culinary techniques.
Dive into the "Spicy Portuguese Clam Rice" recipe for a fiery twist, where piquant chili peppers add a captivating depth of heat. Experience the "Portuguese Clam Rice with Sausage" recipe, where succulent sausage lends its savory richness to the dish. Discover the "Baked Portuguese Clam Rice" recipe, where the rice is lovingly baked in the oven, resulting in a delectable golden crust. For a vegetarian delight, explore the "Portuguese Clam Rice with Vegetables" recipe, where an array of colorful vegetables take center stage. And finally, indulge in the "Portuguese Clam Rice with Shrimp" recipe, where succulent shrimp add a briny sweetness to the dish.
Each recipe is carefully crafted to guide you effortlessly through the cooking process, ensuring that you recreate these delectable dishes in the comfort of your own kitchen. Detailed ingredient lists, step-by-step instructions, and helpful tips ensure a successful culinary adventure. Prepare to impress your family and friends with these authentic Portuguese Clam Rice variations, each offering a unique taste experience.
SPANISH RICE WITH CLAMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
- Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
- Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.
Nutrition Facts : Calories 411 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 49 milligrams, Sodium 927 milligrams, Carbohydrate 61 grams, Fiber 6 grams, Protein 26 grams
PORTUGUESE STEAMED CLAMS
Being of Portuguese descent 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.
Provided by Star Pooley
Categories World Cuisine Recipes European Portuguese
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Wash clams well in a sink of cold water. Discard any clams that are already opened.
- In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
- Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g
PORTUGUESE CLAMS WITH LINGUIçA AND TOMATOES
Categories Soup/Stew Onion Tomato Quick & Easy Sausage Clam Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in Dutch oven over medium-high heat. Add sausage and onion and cook until golden, stirring often, about 5 minutes. Stir in tomatoes with juice, then clams. Pour wine over. Bring to simmer. Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that do not open). Transfer clams to shallow bowls. Bring broth to boil. Season with hot sauce and half of cilantro.
- Ladle broth and sausage over clams. Sprinkle with remaining cilantro.
PORTUGUESE CLAMS AND RICE
Note: I used three pounds of littlenecks, and 1/3 pound of fresh minced clams. Not sure where I got the recipe from, but thank you very much...we love this!
Provided by Lou Ann Marques
Categories Seafood
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Steam the clams in very little water until they open. Discard any that do not open and set the clams aside. Reserve the cooking liquid, being careful to keep any sand the clams expel at the bottom of the pot. Sauté the rice in the olive oil until golden brown. Add the onion, green pepper, garlic and linguiça. Cook for 5 minutes, stirring occasionally. Break the tomatoes up with the back of a spoon, saving the juice (to use if needed when cooking the rice), and add to the rice mixture. Cook over a low flame until the rice is soft. Add some of the reserved clam juice when necessary. Remove the clams from their shells, keeping 8 to 10 in the shells for garnish. Add the clams and saffron. Mix well and serve with Portuguese bread.
Tips:
- Use fresh clams. Fresh clams will have a briny, sweet flavor and a firm texture. Avoid clams that are cracked or have open 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 or Dutch oven to cook the rice. This will give the rice plenty of room to cook and absorb the flavors of the other ingredients.
- Use a flavorful broth to cook the rice. A good option is to use a combination of clam juice and chicken broth. You can also add other seasonings to the broth, such as garlic, onion, and bay leaves.
- Cook the rice until it is tender and has absorbed all of the broth. This will usually take about 20 minutes.
- Add the clams to the pot and cook until they are just cooked through. This will usually take about 5 minutes.
- Serve the rice immediately, garnished with parsley and lemon wedges.
Conclusion:
Portuguese clam rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender clams, flavorful rice, and aromatic vegetables makes this dish a winner. Serve it with a side of salad or roasted vegetables for a complete meal.
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