Portuguese clams from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on June 05, 2013

    We loved this. I halved the recipe to serve two, instead of using 1 lb of clams, I used 17 clams, probably way over two pounds, but that was what fitted in one layer on the bottom of my pan. You put the clams and half of the onions slices on the bottom of the pan, seasoned them and drizzled oil on them, then layered on the half of the garlic, the rest of the onion, the tomato slices, the roasted pepper strips and the rest of the garlic, poured in the wine, added the potatoes (I sliced them to about 1/8"), poured in the tomato sauce and layered on the chorizo, then covered and bring to a boil. I was somewhat leary of the 12 minute cooking time as I did not think the potatoes would be done, but everything turned out well, the potatoes were soft and the clams not overcooked. Very, very good, will make again when I have fresh clams.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.