Braden Family Cookbook

Chuck Braden

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STEAMED CLAMS W/ SAUSAGES,                     Portuguese traditional

HAM, TOMATOES & SPICES                                   (See pork & clams in pork section for a similar recipe)

serves 4 

pound linguica or other garlic seasoned pork sausage
cup olive oil
4 medium onions thinly sliced
1 tsp. real paprika
1/4 tsp. red pepper flakes
fresh ground pepper
1/4 pound finely chopped lean smoked ham
2 medium tomatoes peeled, seeded and coarsely chopped
cup finely chopped parsley (flat leaf Italian)
cup dry white wine
1 tbsp. finely chopped garlic
2 small bay leaves, crumbled

36 small hard shelled clams (are there soft shelled ones?) That have been washed and scrubbed (do not use soap to wash clams, use clear clean water) 

Take skin off of sausage, crumble and put in a sieve or strainer.  Put strainer into boiling water for 1 minute.  Drain and place on paper towels on a plate. 

In a heavy (12 inch or more) skillet heat olive oil over moderate heat until a light haze forms over it.  Add onions and cook until limp but not browned.  Add paprika, red pepper and a grind or two of fresh grind black pepper, cook for a minute or two.  Add sausage meat, ham tomatoes, parsley, wine, garlic and bay leaves.  Cook until most of the liquid evaporates. 

Arrange clams hinged sides down in the pan and, cover tightly and cook over moderate heat for about 10 minutes or until the clams open.  Throw away any clams that do not open.  They have an attitude problem and do not taste good. 

Put clams in a heated bowl and ladle sauce on top of then.  Garnish with some chopped parsley. 

Options:            Serve w/ a light dry red wine or a dry medium bodied white wine.

Crusty good quality bread for sopping juices.