Seafood » Portuguese Clam Boil
When you have fresh ingredients at your fingertips, it's not difficult to make a wonderful meal. It you can't get your hands on quahogs, find the clams that are local to your area. And if you can't find linguica, find a sausage that's well seasoned - those flavors will permeate the clam boil.
Print RecipeIngredients
- 1 dozen fresh quahogs or clams per person (clean off any sand with water)
- 1 or 1-½ potatoes, very thinly sliced
- ¾ onion, thinly sliced
- ½ lb of linguica, cut into bite-size pieces (or other sausage like andouille or kielbasa)
- Water - enough to fill about ½ to 1 inch in the bottom of the pot you're cooking the clamboil in (you could also steam the quahogs in white wine or vodka)
- Garlic salt and pepper flakes to taste
How-to
- Put the water and the quahogs in the pot
- Layer in your potatoes, onions and linguica
- Season with garlic salt and pepper to taste
- Put pot on stove on high flame with cover on. Keep an eye on it so it doesn't boil over
- Cook for about 10-15 minutes. When quahogs are open, the Clam Boil is finished!
- Serve family style in the middle of the table and let your guests have at it
- May be served with melted butter and clam juice on the side to dip your quahogs in
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