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Uncle Doug's Portuguese Clams




Source of Recipe


Vicki Gabereau Show


Recipe Introduction


Chef: Colin James - Vicki's Celebrity Chef!
September 17, 2003


List of Ingredients




2 chorizo sausages, cut into ¼ inch slices

2 tablespoons olive oil

1 medium onion – chopped

6 cloves garlic -- peeled and chopped

1 medium yellow bell pepper

1 medium red bell pepper

1 cup dry white wine

1 28 ounce can stewed tomatoes

1 14 ounce can tomato sauce

½ teaspoon red chile flakes -- or to taste

Salt

Pinch of sugar, if necessary

5 pounds fresh clams -- washed and sorted

½ bunch fresh Italian parsley -- roughly chopped

Recipe



Heat a large saucepan over medium heat and saute the chorizo until brown and cooked through, adding a little olive oil if necessary. Remove from the pan and reserve.

To the same pan, add the olive oil and onion and saute until the onion is soft but not brown.

Add the garlic and stir for a minute or so.

Add the bell peppers and stir for another minute.

Add the white wine and bring to a boil.

Add the stewed tomatoes and the tomato sauce, plus salt and chile flakes to taste.

Bring the sauce to a simmer and cook, uncovered, for at least half an hour and up to an hour, until it tastes sweet and mellow. Add a pinch of sugar if necessary. (May be prepared to this point up to a day in advance.)

When you are ready to cook the shellfish, bring the sauce to a simmer in a shallow pan (or two if necessary) large enough to hold the sauce and shellfish in a crowded single layer. Add the clams and cover. Cook for 3-5 minutes, until the clams are all open (discard any which do not open). Add the parsley, correct the seasoning, and serve in bowls with plenty of French bread and a big green salad.