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Nutrition Facts
Serving Size 1 (659g) Recipe makes 6 servings
Calories 852
Calories from Fat 424		(49%)
Amount Per Serving		%DV
	Total Fat 47.2g	72%
	Saturated Fat 17.0g	85%
	Monounsaturated Fat 21.7g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 149mg		49%
Sodium 1861mg		77%
Potassium 1780mg		50%
Total Carbohydrate 44.0g		14%
	Dietary Fiber 4.0g	16%
	Sugars 2.1g
Protein 52.4g		104%
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New England Portuguese Clam Boil

Recipe #279903 | 55 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: C. Taylor
Jan 18, 2008

This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great.

SERVES 6 (change servings and units)

Ingredients

2 lbs fresh clams in shell
2 lbs fresh mussels (fresh in the shell)
6 small potatoes, washed
1 onion, sliced
1 1/2 lbs chorizo sausage or linguica sausage
2 (12 ounce) bottles beer
water
salt and pepper
red pepper flakes (optional)
melted butter, for dipping
lemon, for dipping

Directions

1
De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
2
In a large pot add the potatoes first, then the onion and chorizo.
3
Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
4
Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
5
Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!