Portuguese Steamed Clams
This dish was inspired by a trip to Province town in 1984. That part of the Cape has a large Portuguese population so Barbara and Ned returned with linguica and other ethnic delights. Clams prepared like this are so good that Barbara started eating them again.
Ingredients
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3/4 cup sliced linguica or chorizo
1/4 tsp ground black pepper
1/2 cup olive oil
1/2 cup chopped tomato
1 1/2 cups dry white wine
3 lbs. clams, cleaned
Instructions
In a Dutch oven, cook the onion, red and green peppers, garlic, linguica and pepper in the oil, covered, over low heat, stirring occasionally for 10 to 15 minutes. Add the tomato and wine, bring to a boil, and simmer for 2 minutes, stirring. Add the clams and steam, covered, for 6 to 8 minutes until the clams are open.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.