New England Portuguese Clam Boil Recipes

NEW ENGLAND PORTUGUESE CLAM BOIL

New England Portuguese Clam Boil image

This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great.

Provided by C. Taylor

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs fresh clams in shell
2 lbs fresh mussels (fresh in the shell)
6 small potatoes, washed
1 onion, sliced
1 1/2 lbs chorizo sausage or 1 1/2 lbs linguica sausage
2 (12 ounce) bottles beer
water
salt and pepper
red pepper flakes (optional)
melted butter, for dipping
lemon, for dipping

Steps:

De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
In a large pot add the potatoes first, then the onion and chorizo.
Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!

RECIPE: PORTUGUESE NEW ENGLAND CLAM BOIL

Recipe: Portuguese New England Clam Boil image

Learn how to make a New England clam boil in a big pot, complete with Portuguese sausage.

Provided by Tasting Table Staff

Categories Main Course

Time 1h5m

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
3 yellow onions, thinly sliced
2 garlic heads, split in half
4 thyme sprigs
1 fresh bay leaf
½ teaspoon whole black peppercorns
¼ teaspoon crushed red pepper flakes
Kosher salt, to taste
Four 12-ounce bottles light lager beer
2 pounds medium red potatoes, quartered
2 pounds linguiça, cut into 3-inch pieces
35 (about 4 pounds) littleneck clams, scrubbed and rinsed
4 ears corn, husked and cut in half
½ cup thinly sliced (about 3) scallions, green and white parts
1 cup parsley, roughly chopped
Lemon wedges

Steps:

In a large stockpot over medium heat, add the olive oil. Add the onions, garlic, thyme, bay leaf, black peppercorns and red pepper flakes, and season with salt. Reduce the heat to medium low and cook, stirring often, until the onions are soft but haven't browned too much, 6 to 8 minutes. Add the beer and potatoes, and season with more salt. Increase the heat and cook at a high simmer until the potatoes are almost tender, 20 to 25 minutes depending on the size. Add the sausage, nestling each piece into the broth. Top with the clams and corn. Cover and cook until the clams begin to open, 10 to 15 minutes.
Using a slotted spoon, divide the clams, sausage and vegetables into bowls. Ladle the broth into each bowl and sprinkle the scallions and parsley over the tops. Serve with lemon wedges.

NEW ENGLAND CLAM BOIL

NEW ENGLAND CLAM BOIL image

Categories Soup/Stew Shellfish Steam Dinner

Yield 4 people

Number Of Ingredients 8

Ingredients

4 fresh ears of corn, shucked
1 pound smoked sausage, cut into 4 pieces
12 small new potatoes, cut in half
8 small onions, peeled, and cut in half
4 (1 3/4-pound) lobsters
24 little neck clams, scrubbed
1 cup unsalted butter, melted
2 lemons, cut into wedges

Steps:

Arrange corn, sausage, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with lobsters and clams. Cover and steam 20 minutes. Serve with butter and lemon. Makes 4 servings.

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