PORTUGUESE-STYLE CLAM CHOWDER
This Portuguese-Style Clam Chowder is just brimming with flavor. So hearty and will warm you to the bone. If you are serving to a group, make the broth ahead and then add the clams and finish just before serving. Amazing flavor!
Provided by Kris Longwell
Categories Chowder
Time 45m
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons of the olive oil in a heavy pot over medium-high heat.
- Add the tomato paste and cook, stirring for 5 minutes.
- Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute.
- Add the canned tomatoes, water, sausage, and fennel and bring to a simmer and cook until fennel is tender, about 15 minutes. (if making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding).
- Add the clams and increase the heat to high.
- Simmer vigorously until the clams open, 7 to 10 minutes.
- Discard any clams that don't open.
- Stir in the Madeira and vinegar.
- Divide among 4 bowls and drizzle remaining 2 tablespoons of olive oil over the top. Serve at once!
Nutrition Facts : Calories 326 kcal, ServingSize 1 serving
CLASSIC CLAM CHOWDER
Give leftover mashed potatoes a second life: Make a pot of clam chowder.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
- Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
- Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
- Heat through and serve, garnishing each bowl with reserved bacon.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 32.8 g, Cholesterol 87.2 mg, Fat 8.6 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 4 g, Sodium 552.4 mg, Sugar 2.2 g
PORTUGUESE STEAMED CLAMS
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
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
PORTUGUESE CLAM CHOWDER
Little known outside New England, a Portuguese clam chowder is a spicy, rich, tomato-based chowder.
Provided by Craig Fear
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Warm olive oil in large heavy bottom stock pot. Add onion, green pepper and sausage and saute until veggies are softened, about 5 minutes. Add garlic in the last minute.
- Add spices and saute another 2-3 minutes, stirring frequently.
- Add tomato paste and saute another 2-3 minutes, stirring frequently.
- Add canned tomatoes and bring to a simmer. Cover and cook for about 10 minutes.
- Add the clams, cover and simmer until all the shells open, about 7 to 10 minutes. Add additional clam broth, if necessary.
- Add vinegar and tarragon and stir in.
- Ladle into individual bowls and add optional seasonings, to taste.
SOUTH COAST PORTUGUESE FISH CHOWDER
Provided by Food Network
Categories main-dish
Yield Makes about 14 cups; serves 8
Number Of Ingredients 14
Steps:
- Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown.
- Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
- Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
- Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
GOURMET MANHATTAN CLAM CHOWDER
Gourmet | March 2004 Treat yourself to fresh clams for this recipe - they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.
Provided by Phil Franco
Categories < 60 Mins
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pancetta in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
- Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
- Note: Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceed.
Nutrition Facts : Calories 169, Fat 1.1, SaturatedFat 0.2, Cholesterol 19.6, Sodium 825.3, Carbohydrate 28, Fiber 3, Sugar 7.5, Protein 12
SOUTH COAST PORTUGUESE FISH CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat a heavy 4- to 6-quart pot over medium heat. Add olive oil and bay leaves. When bay leaves turn brown, add garlic and cook, stirring with wooden spoon, until golden. Add onions, green pepper and allspice and saute, stirring occasionally, about 8 minutes, until onions are soft but not brown.
- Add potatoes and stock. Stock should just cover potatoes. Add a little water if needed. Increase heat, cover and boil potatoes 10 minutes, until not quite tender.
- Reduce heat to medium, add tomatoes and sausage and simmer 5 minutes. Season generously with salt and pepper; use enough so you will not have to stir in more once fish is added.
- Add whole fish fillets, cook 5 minutes and remove from heat. Gently stir in cilantro and allow chowder to sit 10 minutes. Allow chowder to sit at room temperature 1 hour before serving, or cool briefly, then refrigerate up to 2 days, covering chowder after it is cold.
- To serve, reheat chowder over low heat. Do not let it boil. Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates. Spoon tomato broth over and sprinkle with parsley.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1163 milligrams, Sugar 7 grams
CLAM CHOWDER
Make and share this Clam Chowder recipe from Food.com.
Provided by Molly53
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan, add onion and cook until tender but not brown.
- Add potatoes and just enough water to cook potatoes (about ten minutes).
- When potatoes are tender add parsley, salt and pepper, and clams with their juice.
- Just before serving add 2 cups milk and heat but do NOT boil.
Nutrition Facts : Calories 416.8, Fat 27.7, SaturatedFat 17.4, Cholesterol 78.1, Sodium 234.7, Carbohydrate 36.5, Fiber 4, Sugar 2.5, Protein 7.8
PORTUGUESE KALE-AND-SALT-COD CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
- Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 5101 milligrams, Sugar 9 grams
More about "portuguese clam chowder recipes"
ONE PERFECT BITE: PORTUGUESE CLAM CHOWDER - BLOGGER
From oneperfectbite.blogspot.com
Estimated Reading Time 3 mins
10 BEST CLAM CHOWDER RECIPES | YUMMLY
From yummly.com
PORTUGUESE CLAM STEW - HONEST COOKING - RECIPES
From honestcooking.com
10 BEST PORTUGUESE CLAMS RECIPES | YUMMLY
From yummly.com
CLAM CHOWDER - WIKIPEDIA
From en.wikipedia.org
PORTUGUESE CLAM AND CHORIZO STEW RECIPE - FOOD & WINE
From foodandwine.com
PORTUGUESE FISH CHOWDER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
EASY CLAM CHOWDER - DAMN DELICIOUS
From damndelicious.net
PORTUGUESE CLAM CHOWDER RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 8Calories 333 per serving
PORTUGUESE CLAM BOIL RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORTUGUESE-STYLE CLAM CHOWDER - COMPLETERECIPES.COM
From completerecipes.com
SHRIMP CHOURIçO CORN CHOWDER – EVERYDAY PORTUGUESE
From everydayportuguese.com
TRADITIONAL MARITIME CLAM CHOWDER - ADOPTED TOMATO
From adoptedtomato.ca
PORTUGUESE CLAM CHOWDER RECIPE - RECIPEZAZZ.COM
31 BEST CLAM CHOWDER RECIPES (AND MORE RECIPES TO MAKE WITH …
From yahoo.com
PORTUGUESE FISH CHOWDER RECIPE | SEASONAL RECIPES
From recipes.vlinkyou.com
PORTUGUESE CLAM CHOWDER | RECIPE | CHOWDER, CLAM CHOWDER, …
From pinterest.com
PORTUGUESE-STYLE CLAM CHOWDER | RECIPE | CLAM RECIPES, CLAM …
From pinterest.ca
PORTUGUESE CLAM AND SAUSAGE STEW | WILLIAMS SONOMA
From williams-sonoma.com
PORTUGUESE CLAMS STEW RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
PORTUGUESE CLAM CHOWDER - MASTERCOOK
From mastercook.com
PORTUGUESE KALE-AND-POTATO CHOWDER RECIPE | MYRECIPES
From myrecipes.com
PORTUGUESE-STYLE CLAM CHOWDER | RECIPE | CLAM RECIPES, CLAM …
From pinterest.de
SOUTH COAST PORTUGUESE FISH CHOWDER RECIPES
From recipes.servegame.org
PORTUGUESE-STYLE CLAM CHOWDER | RECIPE | SEAFOOD STEW RECIPES, …
From pinterest.com.au
PORTUGUESE CLAM CHOWDER | RECIPES WIKI | FANDOM
From recipes.fandom.com
VIDEO: VARIATIONS OF CLAM CHOWDER PART 1 | MARTHA STEWART
From marthastewart.com
PORTUGUESE RED CLAM CHOWDER RECIPE | CHOWDER RECIPES, RECIPES, …
From pinterest.ca
THE BEST CLAM CHOWDER - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PORTUGUESE SEAFOOD STEW WITH CLAMS - FEARLESS EATING
From fearlesseating.net
PORTUGUESE CLAM AND KALE SOUP - NEW ENGLAND TODAY
From newengland.com
PORTUGUESE CHOWDER - SOLERANY.COM
From solerany.com
PORTUGUESE CHOWDER | EMERILS.COM
From emerils.com
RHODE ISLAND CLAM CHOWDER - LEITE'S CULINARIA
From leitesculinaria.com
PORTUGUESE SAUSAGE & CLAM STEW - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
CLAM CHOWDER - TRANSLATION IN PORTUGUESE - BAB.LA
From en.bab.la
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love