Ingredients:
- 1 Tbs. olive oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, finely minced
- 1⁄2 tsp. red pepper flakes or 2 fresh chilies,
finely minced - 1 bay leaf, torn into pieces
- 2 oz. presunto or prosciutto, diced
- 2 oz. linguiça or chouriço, casings removed
and sausage crumbled - 1/4 cup dry white wine
- 3/4 cup diced canned tomatoes with juices
- 2 lb. small clams, such as Manila, well scrubbed
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
- Lemon wedges for serving (optional)
Directions:
In a sauté pan over medium heat, warm the olive oil. Add the onion and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté until softened, about 3 minutes more. Add the bay leaf, prosciutto, sausage, wine, tomatoes and the fresh chilies, if using. Simmer for 10 minutes. Add the clams, hinge side down, discarding any that are open or broken. Cover and cook until the clams open, 3 to 5 minutes.
Spoon the clams and juices into warmed bowls, discarding any clams that failed to open. Sprinkle with the parsley and a liberal grinding of black pepper. Serve with lemon wedges.
Spoon the clams and juices into warmed bowls, discarding any clams that failed to open. Sprinkle with the parsley and a liberal grinding of black pepper. Serve with lemon wedges.
Serves 4.
Adapted from
Williams-Sonoma Savoring Series,
Savoring Spain & Portugal,
by Joyce Goldstein
(Time-Life Books, 2000).