Portuguese Clams with Chorizo
[Clams & Quahogs] [Drunken Clams w/ Sausage] [Brick Alley's Clams Portuguese] [Portuguese] [Shrimp] [Fish] [Crab] [Mussels] [Fried Oysters] [Thai] [Rhode Island] [Lee's Recipes]
Tuesday, September 6, 2016, I celebrated with this dish at Matunuck Oyster Bar. Comforting clam, sausage mix with sweet and dry white wine for powerful flavor. With small canellini beans, saffron and sage. Delicious broth. Simple and fast to make, great for a crowd, served with Matunuck Belgian White. On Lee's Make List with similar exotic appetizer "Susur Lee's Chinese-Style Paella" with Chinese sausage, butternut squash, spinach, fettuccini, and Little Necks and "Spaghetti alle Vongole" napolitana.
Serves: 2 - 4
Source: "Steamed Littleneck Clams with Chorizo Sausage, Tomatoes and White Beans" from TWC Time Warner Cable / Rochester (video not accessible)
online at http://www.twcnews.com/archives/nys/rochester/2012/02/28/steamed-littleneck-clams-with-chorizo-sausage--tomatoes-and-white-beans-NY_562410.old.html new link accessed September 19, 2014; note old link of September 19, 2014 now defunct as of 9/6/16
This is similar to Matunuck Oyster Bar's "Littlenecks and Chourico" 13.95, described as "RI littlenecks sautéed in a tomatoes, garlic, white wine & white beans with garlic-grilled crostini".
See also Fried Oysters like they make in Matunuck, Rhode Island, with Rémoulade Sauce
Portuguese Clams with Chorizo
[Clams & Quahogs] [Drunken Clams with Sausage] [Steamed Littlenecks w/ Chorizo, Tomatoes, White Beans] [Portuguese] [Shrimp] [Scallops] [Fish] [Crab] [Mussels] [Thai] [Lee's Recipes]
from Brick Alley Pub chef Gary Mathias [Brick Alley's Cod Portuguese]
1 pound soft Spanish chorizo sausage, casings removed, coarsely crumbled
Heat large pot over medium-high heat. Add first 3 ingredients to pot; sauté until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 minutes. Add clam juice, wine, and crushed red pepper; bring to boil. Reduce heat to medium; simmer 3 minutes. Add clams; cover and cook until clams open, about 8 minutes (discard any clams that do not open). Stir in 1/2 cup cilantro.
Transfer mixture to large bowl. Top with 1/4 cup cilantro and red bell pepper. Garnish with lemon wedges.
[Clams & Quahogs] [Drunken Clams with Sausage] [Portuguese] [Shrimp] [Scallops] [Fish] [Cod] [Crab] [Mussels] [Thai] [Rhode Island] [Lee's Recipes]
from Brick Alley Pub chef Gary Mathias [Brick Alley's Clams Portuguese]
1 small white onion, minced
Lightly sauté onion and garlic in the olive oil for 3 to 5 minutes. Add chicken stock, white wine, kale and tomatoes and cook covered for 15 to 20 minutes on medium heat. Uncover and stir in chorizo, red pepper, salt and black pepper. Cover and cook another 5 to 8 minutes. Uncover and stir in cannellini beans and simmer on low for 5 minutes. Set aside and keep warm.
Broil fresh cod topped with garlic butter and dry white wine.
Portion the kale, chourico and bean mix into serving bowls. Place the lightly cooked cod on cannellini mix and garnish with a mix of fresh chopped cilantro and diced sweet red bell pepper. Place a lemon wedge on the rim to finish.
Serves 4 to 6.
Source: "Clams Portuguese" and "Portuguese Cod" from "Chef's Secret: Recipes let Brick Alley Pub chef's memory live on" Providence Journal, pub November 09, 2011
at http://www.providencejournal.com/features/food/chefs-secret/20111109-chef-s-secret-recipes-let-brick-alley-pub-chef-s-memory-live-on.ece accessed September 20, 2014
Brick Alley Pub chef Gary Mathias' recipes were published in the Providence Journal and his Brick Alley's Clams Portuguese appeared in Bon Appetit magazine in November 2005 and again in a special anniversary issue in October 2006. Mathias, who was of Portuguese descent, created the dish from one that his grandmother used to make for their family. Then he made it for the Newport pub. He also shared his dish Portuguese Cod. Gary Mathias died in November, 2011 while doing something he loved: fishing. His recipes were posted to celebrate a great chef's life by remembering his recipes.
created by eilee September 20, 2014; last updated April 16, 2015; May 6, 2015; August 19, 2015; May 11, 2016; September 6, 2016; September 24, 2016