Portuguese Clams with Linguiça and Tomatoes


  • 2 14 1/2-ounce cans diced tomatoes with green pepper and garlic or Italian-recipe tomatoes
  • 4 littleneck or other small hard-shell clams
  • 1 large onion
  • 3 tablespoons olive oil
  • ¼ cup fresh cilantro
  • ½ teaspoon hot pepper sauce
  • 1 cup white wine
  • + 1 more ingredients
    • 8 ounces linguia, chorizo, or kielbasa sausage

Heat oil in Dutch oven over medium-high heat. Add sausage and onion and cook until golden, stirring often, about 5 minutes. Stir in tomatoes with juice, then clams. Pour wine over. Bring to simmer. Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that...

View full recipe at Epicurious


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