Portuguese Steamed Clams
Inspired by the heritage of the Upcountry region of Maui, this dish combines clams and sausage with Pacific Rim seasonings of fresh ginger, chili paste, sake, and cilantro.
- Olive Oil - 2 tablespoons
- Ginger - 1/2 cup, minced fresh
- Onions - 2, finely chopped
- Red Bell Peppers - 3, seeded, deribbed, and finely chopped
- Mild Portuguese Sausage (linguica) - 8 oz, cut into 1/4-inch chunks
- Sake - 1 1/2 cups
- Fish Stock - 6 cups (alt. clam juice), reduced
- Chinese Chili Paste - 1 1/2 tablespoons
- Tomato - 2, peeled, seeded, and coarsely diced
- Clams - 5 dozen, scrubbed
- Cilantro - 1/2 cup fresh sprigs, chopped
In a large pot over medium heat, heat the oil and saute the ginger, garlic, onions, and red peppers for 2 minutes, or until translucent. Add the sausage and saute for 5 minutes, or until the sausage is slightly browned. Add the sake and stir to scrape up the browned bits from the bottom of the pan. Add the fish stock or clam broth and cook until reduced by half. Add the chili paste, tomatoes, and clams. Cover and cook until the clams open, approximately 6 to 8 minutes. Discard any clams that do not open. Ladle the clams and broth into bowls and garnish with cilantro.