Portuguese Clams with Linguica
Nutrition
Calories: 241 kcalCarbohydrates: 18 gProtein: 35 gFat: 15 gSaturated Fat: 9 gCholesterol: 80 mgSodium: 269 mgFiber: 7 gSugar: 7 gVitamin A: 29.775 IUCalcium: 125 mgIron: 34 mg
Ingredients
- 36 whole littleneck clams
- 3 oz spicy smoked sausage such as linguiça, chorizo or andouille, cut into 1/4-inch-thick rounds
- 1 whole medium onion chopped
- 1 whole Red bell pepper chopped
- 3 whole Garlic cloves minced
- 1 cup dry white wine
- 1 tsp dried oregano
- ¼ teaspoon Crushed red pepper
- 1 whole lemon cut in wedges
Instructions
- Scrub and soak the clams as described in the Note.
- In a dutch oven or flameproof casserole, cook the chorizo with 2 tablespoons of water over medium-high heat, stirring occasionally, until the water evaporates and the chorizo is lightly browned, about 5 minutes. With a slotted spoon, transfer the chorizo to paper towels to drain. Pour off all but 1 tbsp of the drippings.
- Add the onion and bell pepper to the dutch oven and reduce the heat to medium. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine, oregano, and crushed red pepper. Bring to a boil over high heat.
- Add the clams and cover. Cook until the clams have opened, about 5 minutes. Transfer the opened clams to a bowl and cover to keep warm, leaving any unopened clams in the pot. Cover and cook the unopened clams for about 1 minute; if they still don't open, discard them.
- Spoon the rice into large individual soup bowls, top with the sauce, and sprinkle with parsley. Arrange the clams around the edges of the bowls, and serve immediately with lemon wedges.