Portuguese Clam Rice Recipes

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PORTUGUESE CLAM RICE



Portuguese Clam Rice image

My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish.

Provided by Mina in Toronto

Categories     Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
3 tablespoons pimento paste (optional)
1/4 cup fresh parsley, chopped
1 (5 ounce) can clams, undrained
1 1/4 cups short-grain rice
1 1/4 cups canned tomatoes, pureed

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.

PORTUGUESE STEAMED CLAMS



Portuguese Steamed Clams image

Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Portuguese

Time 50m

Yield 6

Number Of Ingredients 6

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

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.

Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g

PORTUGUESE CLAMS AND RICE



Portuguese Clams and Rice image

Note: I used three pounds of littlenecks, and 1/3 pound of fresh minced clams. Not sure where I got the recipe from, but thank you very much...we love this!

Provided by Lou Ann Marques

Categories     Seafood

Time 1h5m

Number Of Ingredients 10

1 1/2 c long grain rice
1/2 c long grain rice
2 small onions, chopped
1 green pepper, chopped
4 dozen littleneck clams, scrubbed
4 cloves garlic, minced
3 c whole tomatoes
1 tsp saffron (or tumeric)
1 lb linguiça, with the casing removed
salt and red pepper flakes to taste

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.

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