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Thursday, July 3, 2008

Portuguese-Style Steamed Clams: Recipe

On summer days there is nothing like fresh seafood. And seafood with a kick? What could be better? I've never actually been to Portugal but I have read enough to know what a Portuguese-style clam bake is all about. This was a delicious appetizer before our main course tonight and it was served al fresco. As my daughter would say, "how fancy!"

Portuguese-Style Steamed Clams
2 dozen little necks, thoroughly washed
1 link of Andouille Sausage from a 12 oz. pkg., sliced and halved
5 cloves of garlic, minced
1/2 cup basil
1 cup sweet white wine such as Riesling
2 Tbsp. sundried tomato pieces in oil
1/2 cup colossal green Sicilian olives, pitted and chopped
2 tsp. olive oil

In a heavy pot, heat oil over medium-high heat for 1 minute and add sausage. Saute about 5 minutes - until fat begins to come off meat and the meat begins to brown. Remove meat with slotted spoon and reserve leaving the oil and bits. Add wine and boil about 1 minute and scrape up browned bits. Add clams, garlic, olives, tomato pieces and stir well. Cover and let steam about 6-8 minutes. Once all clams are opened, add the basil and the sausage back in and stir once more.

Serve with plenty of crusty bread.

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