Clam Soup Portuguese Recipes

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.

Steps:

• Prepare clams: put them in a bowl or pan and cover with cold water; add some cornmeal& salt to the water- they'll ingest this and'spit out' any sand they're carrying.
• Leave them in this for 4 hrs, changing to clean water about halfway through.
• Discard any open clams.
• In a large stockpot, warm the oil over medium heat.
• Add the garlic& red pepper; saute until garlic is golden.
• Add the sausage, onion, tomatoes, wine& water; stir to mix.
• Add the clams, turn heat to high& cover- steam until clams open- approximately 8 minutes.
• Discard any clams that do not open.
• Divide clams and broth into 5 soup bowls; if desired, sprinkle with parsley& cilantro and serve with a lemon wedge.

Steps:

• Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.
• Dice bacon and onion and sauté with oil and butter in deep pot.
• Add clams and a parsley sprig.
• Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.
• Add water.
• When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.
• Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.
• Remove all empty shells which have loosened from the clams.