Portuguese Clams with Linguiça

from On Rice by Rick Rodgers

Ingredients:

Saffron Rice or Steamed Rice, preferably made with medium-grain rice
36 littleneck clams
3 ounces spicy smoked sausage, such as linguiça, chorizo, or andouille, cut into 1/4-inch-thick rounds
1 medium onion, chopped
1 large red bell pepper, seeded and chopped
3 garlic cloves, minced
1 cup dry white wine
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper or freshly ground black pepper
Chopped parsley, for garnish
Lemon wedges, for serving

Both of my grandfathers were Portuguese, and the star of every holiday breakfast was a big platter of sautèed linguiça, a garlicky, paprika-scented sausage. I was thrilled to find a thriving Portuguese community in Newark, New Jersey, not far from where I live, and I often visit one of the restaurants in the lronbound district to get a taste memory of my childhood. This is my standing order - juicy clams spiked with linguiça, cooked in a sauce that was born to be spooned over rice.

1. Scrub and soak the clams as described in the Note below.

2. In a dutch oven or flameproof casserole, cook the chorizo with 2 tablespoons of water over medium-high heat, stirring occasionally, until the water evaporates and the chorizo is lightly browned, about 5 minutes. With a slotted spoon, transfer the chorizo to paper towels to drain. Pour off all but 1 tablespoon of the drippings.

3. Add the onion and bell pepper to the dutch oven and reduce the heat to medium. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine, oregano, and crushed red pepper. Bring to a boil over high heat.

4. Add the clams and cover. Cook until the clams have opened, about 5 minutes. Transfer the opened clams to a bowl and cover to keep warm, leaving any unopened clams in the pot. Cover and cook the unopened clams for about 1 minute; if they still don't open, discard them.

5. Spoon the rice into large individual soup bowls, top with the sauce, and sprinkle with parsley. Arrange the clams around the edges of the bowls, and serve immediately with lemon wedges.

Note: To soak mollusks, scrub the clams or mussels well under cold running water. Place in a large bowl and cover with cold water. Stir in 1/4 cup cornmeal or flour and let the mollusks stand for about 30 minutes. This helps purge them of their sand, and helps plump them, too. Rinse the clams or mussels well before using. If you have the time, repeat the procedure.

Makes 4 to 6 servings

This and many other wonderful recipes may be found in
Rick Rodgers' On Rice from Chronicle Books