With a large Portuguese population in RI, this is typical of how steamed clams are served ('steamers'). This is a combo of several recipes. It's great w/some crusty bread to sop us the broth. Prep time includes 4 hrs cold water bath in fridge.

Ingredients

5 serv.

olive oil↗1⁄4 cup
1/4
cloves garlic, finely minced↗5
5
red pepper flakes↗1⁄4 teaspoon
lbs linguica sausage or 2 lbs chorizo sausage, sliced into 3 to 4 inch lengths (portuguese sausage)↗2 lbs
large onion, sliced into wedges↗1
(14 1/2 ounce) can diced tomatoes1
dry white wine↗1⁄2 cup
1/2
water↗1 cup
1
lbs clams in shell (smaller the better)↗5 lbs
5
lemon wedge (optional)
chopped fresh parsley (optional)
cilantro (optional)↗

Step-by-step instructions

1
Prepare clams: put them in a bowl or pan and cover with cold water; add some cornmeal& salt to the water- they'll ingest this and'spit out' any sand they're carrying.
2
Leave them in this for 4 hrs, changing to clean water about halfway through.
3
Discard any open clams.
4
In a large stockpot, warm the oil over medium heat.
5
Add the garlic& red pepper; saute until garlic is golden.
6
Add the sausage, onion, tomatoes, wine& water; stir to mix.
7
Add the clams, turn heat to high& cover- steam until clams open- approximately 8 minutes.
8
Discard any clams that do not open.
9
Divide clams and broth into 5 soup bowls; if desired, sprinkle with parsley& cilantro and serve with a lemon wedge.

Source: food.com

Original recipe ↗

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