Ingredients
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1/4
-
5
-
1/4
-
2
-
1
-
1
-
1/2
-
1
-
5
-
-
-
-
-
-
Directions
Steamed Clams, Portuguese Style, With a large Portuguese population in RI, this is typical of how steamed clams are served (‘steamers’) This is a combo of several recipes It’s great w/some crusty bread to sop us the broth Prep time includes 4 hrs cold water bath in fridge , Excellent variation to one of my favorite recipes! My variation: omit the tomatoes and use fresh marjoram instead of cilantro! Thanks for your version , Excellent variation to one of my favorite recipes! My variation: omit the tomatoes and use fresh marjoram instead of cilantro! Thanks for your version
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Steps
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1
Done
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Prepare Clams: Put Them in a Bowl or Pan and Cover With Cold Water; Add Some Cornmeal& Salt to the Water- They'll Ingest This And'spit Out' Any Sand They're Carrying. |
|
2
Done
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Leave Them in This For 4 Hrs, Changing to Clean Water About Halfway Through. |
|
3
Done
|
Discard Any Open Clams. |
|
4
Done
|
in a Large Stockpot, Warm the Oil Over Medium Heat. |
|
5
Done
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Add the Garlic& Red Pepper; Saute Until Garlic Is Golden. |
|
6
Done
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Add the Sausage, Onion, Tomatoes, Wine& Water; Stir to Mix. |
|
7
Done
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Add the Clams, Turn Heat to High& Cover- Steam Until Clams Open- Approximately 8 Minutes. |
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8
Done
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Discard Any Clams That Do not Open. |
|
9
Done
|
Divide Clams and Broth Into 5 Soup Bowls; If Desired, Sprinkle With Parsley& Cilantro and Serve With a Lemon Wedge. |
