Portuguese Sausage & Clam Stew

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Portuguese-Sausage-Clam-Stew
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Portuguese Sausage & Clam Stew – back to the portagee (portuguese) roots… I had this dish many years ago in Boston where there is a large Portuguese community.

Portuguese-Sausage-Clam-Stew
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Portuguese Sausage & Clam Stew

Back to the portagee (portuguese) roots… I had this dish many years ago in Boston where there is a large Portuguese community.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Stew
Cuisine: Portuguese
Keyword: portage roots, portuguese roots, dish, Portuguese sausage, clam stew
Yield: 4 Servings.
Author: Frank Abraham

Materials

  • 1 Tbs. olive oil
  • 1 Portuguese sausage
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 can (14 1/2 oz.) chopped tomatoes
  • 1 Tbs. fish sauce
  • 1 can (15 oz.) garbanzo beans, drained andrinsed
  • 24 small clams in shell
  • 1/3 cup chopped parsley

Instructions

  • In a wide sauté pan over medium-high heat, warm the olive oil and crumble in the sausage meat (discard the casings).
  • Stir the sausage until it breaks up and starts to brown, then add the onion. Cook, stirring, until the sausage is browned and the onion is softened, about 5 minutes.
  • Add the garlic and cook for 1 minute. Stir in the tomatoes, 1 cup water and the fish sauce, then add the garbanzo beans.
  • Let come to a boil, then reduce the heat, cover and simmer until the sauce thickens, about 15 minutes.
  • Add the clams and shake the pan to coat the clams with the sauce; increase the heat to medium. Cover the pan and cook until the clams open, about 10 minutes (discard any that do not open).
  • Stir in the parsley and serve.
  • Serves 4 to 6.

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