Portuguese Clam Boil


  • 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


  1. Put the water and the quahogs in the pot
  2. Layer in your potatoes, onions and linguica
  3. Season with garlic salt and pepper to taste
  4. Put pot on stove on high flame with cover on. Keep an eye on it so it doesn't boil over
  5. Cook for about 10-15 minutes. When quahogs are open, the Clam Boil is finished!
  6. Serve family style in the middle of the table and let your guests have at it
  7. May be served with melted butter and clam juice on the side to dip your quahogs in