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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.

About Lynne Viera

Lynne is passionate about food which can be attributed to the fact that she was fortunate enough to grow up with a mother who was an incredible cook, a father who grew a garden that was the envy of the neighborhood and 6 siblings who all love to eat! Lynne is a second-generation American. Her grandparents are all from Portugal and the traditions and food of this country have had a big influence on her and inspired her to learn about other cultures and their food.

Recipe

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Ingredients

1 dozen fresh quahogs or clams per person (clean off any sand with water)
1 or 1-1/2 potatoes, very thinly sliced
3/4 onion, thinly sliced
1/2 lb of linguica, cut into bite-size pieces (or other sausage like andouille or kielbasa)
Water - enough to fill about 1/2 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