PORTUGUESE CLAMS WITH LlNGUIC;A AND TOMATOES

By t1bishop

Use the smallest clams you can find. Mussels would also work in this dish. SERVE WITH: Portuguese rolls and a green salad.

Ingredients

• 3 tablespoons olive oil
• 8 ounces linguica, chorizo, or
• kielbasa sausage, sliced
• 1 large onion, chopped
• 2 14-ounce cans diced tomatoes with green pepper and garlic or Italian-recipe tomatoes
• 4 dozen littleneck or other small
• hard-shell clams
• 1 cup white wine
• 1/2 teaspoon (or more) hot pepper sauce
• 1/4 cup chopped fresh cilantro, divided

Details

Servings 6

Preparation

Step 1

Heat oil in Dutch oven over medium high
heat. Add sausage and onion and cook until golden, stirring often, about 5
minutes. Stir in tomatoes with juice,
then clams. Pour wine over. Bring to simmer. Cover pan and simmer until clams
open, 5 to 10 minutes depending on size
of clams (discard any that do not open).
Transfer clams to shallow bowls. Bring
broth to boil. Season with hot sauce and
half of cilantro. Ladle broth and sausage over clams. Sprinkle with remaining cilantro.