Steamed Clams with Linguica

A recent Portuguese Food Tour in Hartford gave us the opportunity to purchase ingredients found in Portuguese cuisine as well as the inspiration to cook with them. We made this "stew" late that night (when we were finally hungry again!), using some of Chef DeSousa's rice we had leftover as its "bed," and delicious Portuguese rolls from La Estrella's to accompany it. 

Ingredients:

1/2 pound linguica, cut in rounds on the bias

2 pounds littleneck clams

3 cloves garlic, roughly chopped

handful of fresh cilantro, torn

3/4 cup white wine, preferably Portuguese

1 cup water

1 tablespoon salt

Put linguica, clams, garlic and cilantro into a large pot. Pour in white wine and water and then add salt. Put the lid on and cook over high heat so that the clams steam open. Serve over rice and with a good Portuguese wine to enjoy a simple, traditional Portuguese meal.