Best 3 Portuguese Clams And Sausage Recipes
Embark on a culinary journey to the shores of Portugal with our tantalizing Portuguese Clams and Sausage dish. This seafood extravaganza combines the briny sweetness of clams with the savory richness of sausage, creating a symphony of flavors that will delight your palate. Dive into a world of authentic Portuguese cuisine as we present three variations of this classic dish, each offering a unique twist on this beloved recipe. From the traditional version featuring tender clams, succulent sausage, and a flavorful broth to a spicy rendition infused with piri piri peppers, and a vegetarian delight showcasing hearty mushrooms instead of sausage, we've got something to satisfy every craving. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.
Here are our top 3 tried and tested recipes!
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 PORK AND CLAMS
This is my version of an incredible combination of tastes; try it, you'll like it!
Provided by Richard Tebaldi
Categories World Cuisine Recipes European Portuguese
Yield 4
Number Of Ingredients 15
Steps:
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g
CHORIZO AND CLAMS, PORTUGUESE STYLE
Steps:
- In a large pot or sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes. Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes. Stir in the tomato paste, bay leaf, wine, and water and bring to a boil. Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.
- Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes. Discard any shellfish that fail to open, then serve right away.
Tips:
- Prep All Ingredients First: Before starting to cook, ensure all ingredients are cleaned, measured, and ready to use. This will make the cooking process smoother and avoid scrambling to find ingredients while cooking.
- Use Fresh Clams: The freshness of the clams is crucial for this dish. If using live clams, make sure they are tightly closed before cooking. Discard any open or broken clams as they may not be safe to eat.
- Sauté the Sausage Thoroughly: Cooking the sausage properly adds flavor and texture to the dish. Cook the sausage over medium heat, stirring frequently to render the fat and ensure even cooking.
- Deglaze the Pan with White Wine: Deglazing the pan with white wine adds depth of flavor to the dish. It helps loosen any browned bits from the bottom of the pan, creating a flavorful sauce.
- Use a Variety of Vegetables: This recipe calls for onions, garlic, bell peppers, and tomatoes, but you can also add other vegetables like zucchini, carrots, or mushrooms to make it more colorful and nutritious.
- Cook the Clams Properly: Clams cook quickly, so it's important not to overcook them. Once the clam shells open, they are fully cooked and should be removed from the pan immediately to prevent them from becoming tough.
- Serve Immediately: This dish is best enjoyed hot. Serve it over rice, pasta, or crusty bread to soak up the delicious sauce.
Conclusion:
This Portuguese clams and sausage recipe is a delightful dish that combines the flavors of fresh seafood, savory sausage, and aromatic vegetables. By following the tips above, you can create a restaurant-quality meal at home. The combination of briny clams, flavorful sausage, and vibrant vegetables makes this dish a perfect choice for a special occasion or a casual weeknight dinner. Serve it with your favorite sides and enjoy the taste of Portugal in your own kitchen!
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