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.
Posted By: Frank Abraham
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Stew
Cuisine Portuguese
- 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
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.
Keyword portage roots, portuguese roots, dish, Portuguese sausage, clam stew