Portuguese Clams And Rice 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

PORTUGUESE CLAM RICE



Portuguese Clam Rice image

My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish.

Provided by Mina in Toronto

Categories     Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
3 tablespoons pimento paste (optional)
1/4 cup fresh parsley, chopped
1 (5 ounce) can clams, undrained
1 1/4 cups short-grain rice
1 1/4 cups canned tomatoes, pureed

Steps:

  • In a saucepan, cook onion and garlic in oil until tender.
  • Add pimento paste and parsley. Cook for a couple of minutes.
  • Drain clams but reserving liquid.
  • Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
  • Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
  • Add salt if necessary.

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

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