Portuguese Clams With Linguiça And Tomatoes
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
58
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Heat oil in Dutch oven over medium-high heat
2
Add sausage and onion and cook until golden, stirring often, about 5 minutes
3
Stir in tomatoes with juice, then clams
4
Pour wine over
5
Bring to simmer
6
Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that do not open)
7
Transfer clams to shallow bowls
8
Bring broth to boil
9
Season with hot sauce and half of cilantro
10
Ladle broth and sausage over clams
11
Sprinkle with remaining cilantro
12
Heat oil in Dutch oven over medium-high heat
13
Add sausage and onion and cook until golden, stirring often, about 5 minutes
14
Stir in tomatoes with juice, then clams
15
Pour wine over
16
Bring to simmer
17
Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that do not open)
18
Transfer clams to shallow bowls
19
Bring broth to boil
20
Season with hot sauce and half of cilantro
21
Ladle broth and sausage over clams
22
Sprinkle with remaining cilantro