Description
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.
Ingredients
- 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
Instructions
- Wash clams well in a sink of cold water. Discard any clams that are already opened.
- In a large stockpot with a tightly fitting lid
- place the cleaned clams. Add sausage
- onion
- tomatoes
- and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
- Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 6