Portuguese Clams And Rice 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:

• In a saucepan, cook onion and garlic in oil until tender.
• Add pimento paste and parsley. Cook for a couple of minutes.
• Drain clams but reserving liquid.
• Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
• Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
• Add salt if necessary.

Steps:

• Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
• Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
• Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.

Steps:

• 1. Steam the clams in very little water until they open. Discard any that do not open and set the clams aside. Reserve the cooking liquid, being careful to keep any sand the clams expel at the bottom of the pot. Sauté the rice in the olive oil until golden brown. Add the onion, green pepper, garlic and linguiça. Cook for 5 minutes, stirring occasionally. Break the tomatoes up with the back of a spoon, saving the juice (to use if needed when cooking the rice), and add to the rice mixture. Cook over a low flame until the rice is soft. Add some of the reserved clam juice when necessary. Remove the clams from their shells, keeping 8 to 10 in the shells for garnish. Add the clams and saffron. Mix well and serve with Portuguese bread.