2 Reviews

This is recipe is fantastic - easy and delicious. We had something similar at a restaurant in Kennebunkport, Maine, so I was pleased to see how easy it was to replicate. I've used regular chorizo b/c I can never find the spanish salami-type chorizo. Just take it out of the casing first and saute it before adding the clams. It's a little more work, but I've also sauted the onion (chopped) and garlic first, then added everything else. The left over broth is a tasty base for a soup, sauce, etc. If you're worried about grit in the broth (no matter how well I clean my clams, there's always a bit of grit left), scoop out the veggies & sausage with a slotted spoon (or strainer), then strain the rest of the broth through cheese cloth.

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Bolistoli February 16, 2013

We loved these. I can't believe no one else has reviewed these!!!! If you haven't tried these-you must! We serve these with corn on the cob and a tomato salad for a real summer time treat. Just put newspaper on the picnic table, and dig in ( don't forget pleanty of hot french bread). When the meal is over, just roll up the newsprint with the shells and corn cobs in it and toss in the trash- a very easy clean up. We even made these for a winter time carpet picnic. We served the same meal on the cocktail table in the living room ( we put a plastic painters cloth on the cockail table before the newsprint) put some beach music on the c.d. player, and wished it was summer. However you choose to serve these- give them a try!

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jerseygirl1952 May 17, 2011
Portuguese Steamed Clams