Mom's portuguese clam bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | small | red potatoes |
| ½ | pounds | chorizo sausage; sliced |
| 4.00 | breakfast sausages | |
| 4.00 | hot dogs | |
| 4.00 | onions; peeled | |
| 2.00 | ears sweet corn; shucked, broken | |
| 1 | ; into smaller pieces | |
| 2.00 | bay leaves | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | crushed red pepper flakes; to taste | |
| 2.00 | quart | steamers; (soft clams) |
| 3.00 | tablespoon | chopped green onion; for garnish |
| 3.00 | tablespoon | chopped parsley; for garnish |
Directions
In a large pot combine potatoes, sausages, hot dogs, onions, corn and bay leaves. Cover with about 3 quarts cold water and season to taste with salt, pepper and crushed red pepper. Bring to a boil, reduce heat and simmer 20 minutes. Add clams, cover and cook until they open, about 15 minutes. You can serve this right from the pot at table. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-126 broadcast 12-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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