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Portuguese Steamed Clams

« Clam dish best served with warm crusty bread. »

Serving: 6 | Prep: 30m | Ready in: 50m


• 5 lbs. clams in shell, scrubbed
• 1 1/2 lbs. chorizo, sliced into chunks
• 1 large onion, cut into thin wedges
• 1 (14.5 oz.) can diced tomatoes
• 2 cups white wine
• 1/4 cup olive oil


• In a sink with cold water, rinse the clams well. Get rid of any clams that are
opened already.
• Put the cleaned clams in a big stock pot with a lid that’s tight fitting. Add
the wine, tomatoes, onion and sausage, then cover and set it on high heat. Let
it steam until all the clams open. To ensure that the heat is even, shake the
pan often.
• Over the cooked clams, trickle olive oil. Into the warm soup plates, evenly
distribute all the ingredients. For dipping, split the broth into side cups.

Nutrition Information:

• Calories: 697 calories;
• Total Carbohydrate: 9.1 g
• Cholesterol: 104 mg
• Total Fat: 52.6 g
• Protein: 29.9 g
• Sodium: 1567 mg


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