Portuguese Style Clams


A handy appetizer that appears elaborate, but is in fact very easy to make (don’t you just love those kinds of recipes!). Also delicious made with mussels, this dish may be eaten either warm or cold.

Ingredients (2-3 servings) :

8-10 medium sized clams
1/3 cup white wine
3 tablespoons tomato sauce (store bought pasta sauce works perfectly)
1 tablespoon parmesan cheese
chopped parsley to garnish

Preparation :

1. Leave the clams in salt water for half a day in order to allow them to spit out all the sand.

2. Wash clams, place in a pan, add the white wine and cover. Cook over strong heat. Once the wine is boiling and the shells are open, separate the clams from the cooking liquid.

3. Separate the shells of each clam, leaving only the side with the actual clam inside. Lay out on an oven proof dish or tray and spoon the tomato sauce on each. Sprinkle with parmesan cheese and parsley, and bake in the oven at 200℃ for 3-5 minutes. (Just enough to warm them, as baking too long will take away all the flavor and leave them hard and chewy)

★ The clams are first cooked in wine to make them even tastier. Although for this recipe we don’t use the remaining liquid, it is in fact a lovely mixture of the flavor of clam and wine, and makes a great stock. You can use it to simmer vegetables, such as turnips, potatoes or asparagus chopped into bite-size pieces, or add it to the stock when making pilaf. Its also good just diluted and made into a simple soup.

English text by Heather Brackin-Murai



You must be logged in to post a comment.