Clam Soup Portuguese Recipes

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PORTUGUESE STEAMED CLAMS



Portuguese Steamed Clams image

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

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

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

CLAM SOUP PORTUGUESE



Clam Soup Portuguese image

Make and share this Clam Soup Portuguese recipe from Food.com.

Provided by NoraMarie

Categories     Portuguese

Time 1h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 8

20 lbs clams (small)
2 ounces fat bacon
1 large onion
1/4 cup olive oil
1 tablespoon butter
2 1/2 quarts water
1 1/2 cups uncooked rice
peas

Steps:

  • Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.
  • Dice bacon and onion and sauté with oil and butter in deep pot.
  • Add clams and a parsley sprig.
  • Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.
  • Add water.
  • When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.
  • Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.
  • Remove all empty shells which have loosened from the clams.

Nutrition Facts : Calories 1084.3, Fat 22.6, SaturatedFat 4, Cholesterol 394.5, Sodium 711.9, Carbohydrate 60.1, Fiber 0.8, Sugar 0.8, Protein 148.4

PORTUGUESE PORK AND CLAMS



Portuguese Pork and Clams image

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

1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish

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

CLAM SOUP



Clam Soup image

Make and share this Clam Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

20 cherrystone clams or 20 littleneck clams, scrubbed clean
5 cups chicken stock or 5 cups vegetable stock
1 medium carrot, juliened
1 large ripe tomatoes, peeled seeded and chopped to medium
8 medium mushrooms, sliced
3 green onions, sliced
1 tablespoon parsley
1 tablespoon soy sauce
1/2 orange bell pepper, juliened
16 slices orange rind, no pith,juliened
1/4 teaspoon hot red pepper flakes

Steps:

  • In a large saucepan add together the clams and stock.
  • Cover and bring to a boil.
  • Reduce heat and simmer for 5 minutes-you want the clams open.
  • If any didnt throw them out.
  • Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
  • Return pot to a boil and boil for 3 minutes.
  • Remove from heat and add the orange pepper strips, orange peels and red pepper.
  • Ladle into bowls.
  • *youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.

Nutrition Facts : Calories 136.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 27.6, Sodium 763.6, Carbohydrate 8.4, Fiber 2, Sugar 3.5, Protein 18.4

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