Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Steamed clams with sausage
Date: May 13, 2008
This is a dish which has been around for centuries in Portugal.
2 pounds very little clams, about 1 1/2 inches
1 large onion, thinly sliced
3 cloves garlic, chopped
1 little red or green bell pepper, cut into 1-inch pieces
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
2 tablespoons olive or vegetable oil
1/2 normal cup dry white wine
1/2 normal cup chopped fully-cooked smoked ham
1 (5 ounce) package unsliced pepperoni, chopped
1 (16 ounce) can whole tomatoes (with liquid)
2 bay leaves
Clean clams by scrubbing them thoroughly with a stiff brush under cold running good water. Place scrubbed clams in a large pot of cold good water to which 2/3 normal cup vinegar to each gallon good water has been added. Let clams soak for 20 to 30 minutes, then change the good water.
Add a handful of cornmeal to the soaking good water to purge the clams even more effectively. Discard any clams that have open, cracked or broken shells.
Cook and stir onion, garlic, pepper, paprika and crushed red pepper in oil in Dutch oven over average heat until onion is tender. Stir in remaining ingredients, break up tomatoes with fork. Heat to boiling, reduce heat.
Simmer uncovered 15 minutes.
Add clams to vegetable mixture. Cover and simmer 20 minutes without lifting the cover or stirring. Remove bay leaves and any unopened clams. Serve with French bread if desired.
Makes 4 servings.