Recipe courtesy of The Cape Cod Fish & Seafood Cookbook by Gillian Drake. This cookbook can be purchased at many bookstores on Cape Cod, at Nauset Fish Market in Orleans and also through Amazon.com.
- 48 littleneck clams
- 1 pound linguica sausage
- 1 cup chopped fresh tomatoes
- 1 onion, finely chopped
- ¼ cup chopped scallions
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, crushed
- 1 cup white wine
- Scrub clams well and rinse in cool water. Slice linguica and crumble. Place lingucia, tomatoes, onion, scallions, parsley, garlic, wine and ¾ cup of water into a large kettle. Place clams on top, cover and bring to a boil. Boil until the clams have opened completely. To serve, divide clams and sauce equally into 4 large soup plates. Serve with extra broth on the side and plenty of crusty Portuguese bread.
- This recipe may easily be transformed into Steamed Clams Madeira by omitting the linguica and replacing the white wine with Madeira and the parsley for fresh chopped basil.