Portuguese steamed clams
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Boiled ham; chopped fine |
| ¼ | cup | Finely-chopped shallot |
| 2 | Garlic cloves; minced | |
| ½ | teaspoon | Dried hot red pepper flakes |
| 3 | tablespoons | Olive oil |
| ½ | cup | Dry white wine |
| ½ | Red bell pepper; chopped fine | |
| 18 | smalls | Hard-shelled clams -; (abt 2\"), scrubbed |
| ; well | ||
| 1 | tablespoon | Fresh lemon juice; plus |
| 2 | teaspoons | Fresh lemon juice; or to taste |
| ⅓ | cup | Finely-chopped fresh coriander leaves |
Directions
In a kettle cook the ham, the shallot, the garlic and the red pepper flakes in the oil over moderately-low heat, stirring, for 3 minutes, add the wine, the bell pepper and the clams, and steam the mixture, covered, for 5 minutes, or until the clams begin to open. Transfer the clams as they open with tongs to 2 heated bowls, cover them, and continue to steam the unopened clams, shaking the kettle and transferring the clams as they open, for up to 10 minutes more (discard any unopened clams). Remove the kettle from the heat, stir the lemon juice and the coriander into the broth, and pour the broth over the clams. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8688)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...
04-11-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.