Clam Soup Portuguese Recipes

PORTUGUESE-STYLE CLAM CHOWDER

Steps:

• Heat 3 tablespoons of the olive oil in a heavy pot over medium-high heat.
• Add the tomato paste and cook, stirring for 5 minutes.
• Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute.
• Add the canned tomatoes, water, sausage, and fennel and bring to a simmer and cook until fennel is tender, about 15 minutes. (if making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding).
• Add the clams and increase the heat to high.
• Simmer vigorously until the clams open, 7 to 10 minutes.
• Discard any clams that don't open.
• Stir in the Madeira and vinegar.
• Divide among 4 bowls and drizzle remaining 2 tablespoons of olive oil over the top. Serve at once!

CLAM SOUP PORTUGUESE

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.