Basic Spaghetti & Meatballs

April 1, 2016April 1, 2016

It’s not often that you can find a meal that is as great as a Sunday dinner as it is a week night meal, but Spaghetti and Meatballs fits that bill. We are talking REAL Spaghetti and Meatballs, the kind where you actually roll the meatballs with your own two hands.

I must make this dish a dozen different ways, but this is a nice basic recipe. If you like to add parmesan to yours, feel free, if you like to add anchovies, go for it… But, this recipe is simple, not too complicated and because the meatballs are slowly simmered in the sauce instead of baked or pan-fried, they are nice and tender and help to flavor the sauce at the same time.

This sauce and these meatballs are also great when you make a big batch and freeze them! So, put in the effort on a Sunday afternoon, have it for dinner, freeze the rest and a week later, you have a great Wednesday night meal! Just boil up some more pasta and you are good to go!

Start with ground beef.

Grab some parsley.

Add in some bread crumbs.

Then some Worcestershire sauce.

Add basil and half and half to moisten the bread crumbs.

Saute some onions.

Add in an egg as a binder.

If you wet your hand, it’s easier to form the meatballs.

Make golf ball size balls.

Get them ready for the sauce.

In a large pan start with olive oil.

Saute some onions.

Add in some garlic when your onions are soft.

Next add in som San Marzano whole tomatoes. You really want the whole tomatoes here, because you know they aren’t just giving you left over scraps, these are good.

Add into your pot with your onions.

Take a potato masher gently to the tomatoes. If you go crazy here, you will be wearing tomatoes, so easy does it.

Get them good and mashed.

Now add in some tomato paste.

You need to give it time to melt in.

Mix it in well.

Add some Worcestershire sauce here as well.

Now a palm full of Italian seasoning mix.

Mix.

Gently drop meatballs in.

Make sure they are all nestled in well.

Get some sauce over top of them.

Cover and simmer on low.

Add in some parsley.

Stir it in.

Cook your pasta to package instructions for aldente pasta and drain. I am using Barilla’s Spaghetti Rigati because it has ridges that help to hold on to the sauce!

Ladle in a ladle or two of sauce to coat pasta, do not over sauce!

Spaghetti & Meatballs

Serves 8

Ingredients:

1 lb. Spaghetti Rigati (or your favorite cut of pasta), cooked aldente to package instructions

Meatballs:

2 lbs. ground beef

1 cup panko bread crumbs

1 onion, small diced and sautéed until tender

1/2 cup half and half or whole milk

1 egg

1/4 cup parsley, chopped

1/4 cup basil, chopped

2 Tbs. Worcestershire Sauce

2 tsp. kosher salt

1 tsp. Italian seasoning mix (optional)

Sauce:

2 large cans San Marzano whole tomatoes

1 small can tomato paste

1 onion, diced

1/4 cup parsley, chopped

1/4 cup basil, chopped

4 Tbs. Worcestershire Sauce

2 Tbs. olive oil

2 tsp. Italian Seasoning Mix

2 tsp. kosher salt

1 tsp. fresh cracked black pepper

1/2 cup red wine (optional)

Directions:

For Meatballs:

Mix all ingredients in a large bowl. Wet hands and form golf ball sized balls. When sauce is ready, place in sauce and gently simmer.

For Sauce:

Saute onion in olive oil. When tender, add whole tomatoes, mash with potato masher until broken down to your liking. Add remaining ingredients. Add meatballs, bring to a simmer and cook for 45 minutes.

To plate:

When pasta has come to aldente (after sauce is ready), drain and add in 2 ladles of sauce. Coat pasta with sauce. Top with meatballs. Serve hot and enjoy!

Chouriço Stuffed Roast Beef (Carne Assada com Chouriço)

March 23, 2016

Carne Assada com Chouriço has always been one of my mother’s signature dishes. Whenever it is time for a special dinner, you can find her making this delicious somewhat fancy version of Portuguese Roast Beef. On any given holiday whether alongside the turkey at Thanksgiving, the Codfish at Christmas or the Ham at Easter, most Portuguese people will always serve a secondary main course dish. My mother loves to make a good Portuguese roast beef. Sometimes it is just the traditional version with chouriço and potatoes on the side (which is delicious), but when she has the extra energy, it is done this way.

Any type of beef cut can be used for this process, but I would suggest something that does not have a ton of connective tissue to get through. You will want something that is rectangular in shape and thick enough to accommodate the chouriço. What I have used today is a 2 lb. boneless chuck tender roast. You will then need one link of chouriço. Whether you chose hot or mild, makes no difference really, it’s all personal preference. The point is to impart the flavor of the chouriço into the meat. (And to have a pretty awesome presentation)

The sauce here pulls the entire dish together and allows for added moisture without being a braise.

Start with a beef roast. This one is a 2 lb. boneless chuck tender roast.

You will need one link of chouriço and a good sharp knife. I am using hot chouriço, but mild would be fine here as well.

In order to impart the flavor of the chouriço into the inside of your roast you first need to peel the link like so.

Once your chouriço is ready to go, you can prepare your meat. Your goal will be to make a cut the length of the chouriço as close to the middle of the roast as you can creating a pocket in which to insert the chouriço.

Start with a horizontal cut. Please be careful in this process, you are sort of doing it blindly.

The next cut will help you to form an “X” in the meat. Again this should be the length of the chouriço link.

Next you need to carefully and slowly introduce the chouriço to the meat.

Remember there is a bit of a curve to the link, so easy does it.

Once the meat is stuffed, sprinkle with kosher salt.

Be sure to rub in and let sit until sauce is ready.

The end of your roast may taper off, at this point tuck in so that it can cook more evenly.

Place in a baking dish that will allow for potatoes on either side and not much else. You will want everything to have contact with the sauce.

Chop one large onion.

Place some peeled potatoes in the pan.

Sprinkle with the onions.

To start the sauce, use one 6 oz. can of plain tomato sauce.

Peel about 6 cloves of garlic.

Mince.

Add to the tomato sauce.

At this point you can also add in some pimenta moida, my mother does, I didn’t on this time around.

Add in some Portuguese All Spice. If you don’t have this spice handy, add in some mild Paprika.

Add in some kosher salt.

Add in olive oil and stir.

Pour sauce over roast and potatoes.

Be sure it is completely covered.

Cover in foil.

After one hour in the oven, remove foil.

Roast in the oven for an additional 30 minutes.

Remove roast from pan and let meat reast. If the potatoes need more time, return them to the oven.

Place foil over the meat for about 10 minutes or so.

After the resting period, slice about 1″ slices.

Carne Assada com Chouriço

Serves 8

Ingredients:

1 2lb. beef roast

1 link of chouriço, hot or mild, peeled

8 medium potatoes, peeled

1 onion, chopped

1 6oz. can plain tomato sauce

1 tsp. kosher salt

6 cloves garlic, minced

1/2 tsp. Portuguese All Spice or mild paprika

2 Tbs. olive oil

2 Tbs. Pimenta Moida (optional)

Directions:

Prepare meat by creating a long “X” shaped pocket lengthwise in the meat. Insert peeled chouriço into the pocket. Sprinkle meat with some kosher salt and rub in. Let stand in the roasting pan while preparing the sauce. Also place potatoes and onions in the roasting pan.

For the sauce:

Combine tomato sauce, oil, garlic, salt, Portuguese All Spice and Pimenta Moida.

Pour sauce over the meat and potatoes. Cover tightly with foil. Roast in the oven for 1 hour. Remove foil, rotate potatoes and return to oven for an additional 1/2 hour. Remove from oven and allow to rest tented with foil for 10 minutes before cutting. Slice in 1″ pieces and serve hot. Enjoy!

*Gluten-free

Roasted Chouriço & Potatoes (Batatas Assadas com Chouiço)

November 18, 2015

The holiday’s are a special time. It’s a time of year that all the traditional family recipes really shine! Each year my sister prepares Roasted Chouriço and Potatoes for Thanksgiving because this is her favorite dish. And I can’t say I blame her.

With the delicious traditional Portuguese flavors in full swing, these potatoes become tender and velvety. And if you slice up a piece of the chouriço with some of the potato on your fork you end up with magic in your mouth!

If you are Portuguese, this recipe (or your family’s version of this recipe) may already be on your table. If not, you might be looking for a new and interesting side dish to serve alongside your green bean casserole. You may have guests that don’t care for turkey and would appreciate a different protein being offered. Or hey, maybe you are going as a guest and want to offer to bring something you will enjoy and can impress the host with something unique. Any way you slice it, this recipe fits the bill! And if you have vegetarians among you, this recipe can easily be made without the chouriço!

Start with a clean bowl. This one is the Pampered Chef Small Batter Bowl, I love it because it’s like a giant measuring cup with a spout for easy pouring (and its oven and microwave safe!).

Open a small can of tomato sauce.

I used the Pampered Chef Can Opener to do this and so I have no sharp edges.

Pour sauce into bowl.

Add in Portuguese All Spice. If you don’t have this available to you locally, I posted the recipe for it at the bottom of my Beef Stew recipe, just take a look.

Add spice into sauce.

Add in a few spoon fulls of Portuguese Ground Red Pepper.

Add in half a beer (about 3/4 cup.

Add in kosher salt.

Crush a couple cloves of fresh garlic.

Dice it up and add it into the sauce.

Add in garlic and give the sauce a good stir.

Thinly slice half a large onion.

Place potatoes in baking dish. I am using the Pampered Chef Square Baker stone.

Cut up your chouriço into chunks.

Place in dish with potatoes.

Spread onions over top.

Pour sauce over top. Be sure to coat each potato.

Once all your potatoes are covered with sauce, cover with foil.

Once pan is covered in foil, place in a 375°F oven for 2-21/2 hours until potatoes are fork tender.

When potatoes are fork tender, remove foil and turn all the potatoes again coating them with sauce and roast another 1/2 hour or so.

Roasted Chouriço & Potatoes

Serves 6-9

Ingredients:

8-9 medium potatoes, peeled

1/2 lb. chouriço, sliced into 9 chunks

1/2 onion, sliced thinly

1 small can tomato sauce

1/2 beer (about 3/4 cup)

3 Tbs. Portuguese Ground Red Pepper

2 cloves garlic, crushed and minced

1 tsp. kosher salt

1/2 tsp. Portuguese All Spice

Directions:

Pre-heat oven to 375°F.

In a medium mixing bowl add in sauce, beer, All Spice, garlic, salt and pepper. Arrange potatoes, chouriço and onions in a baking dish. Pour sauce over the potatoes, chouriço and onions being sure to coat each potato. Cover with foil and roast for 2-2 1/2 hours until potatoes are fork tender. Once potatoes are tender, remove foil and turn potatoes so they get again coated with sauce, roast for an additional 1/2 hour uncovered. Serve hot. Enjoy!

*this is a gluten-free recipe.

Easy Cheesy Pasta Bake

October 12, 2015October 13, 2015

My husband often works pretty late and on occasion, I will have a meeting to get to late into the evening as well. On nights like that I am thankful to have the support of my parents who adore my children. And my kids love going over to Vavó and Vavô’s house! But, my mom also works all day, so when they will be there up until bed time and the kid’s need supper, I like to bring by something ready to put in the oven when I can. something easy and portable is this “Easy Cheesy Pasta Bake”!

Of course if I am making this and bringing it to my parent’s house, then that leaves my husband to fend for himself, not to mention a hungry me when I get home… So, what I decided to do to solve that issue was to make one big batch and divide it among two smaller baking dishes, which was more than enough to feed both homes! (Of course you could make this recipe and freeze half too! – just freeze before the final step of popping it in the oven)

This recipe is great for kids because it has a fun cork screw pasta, cheese and it’s not spicy at all… Of course you could kick it up by using a spicy sausage and spicing up the sauce a bit, but my kids love this version and since Mom and Dad were out working late, the kids win. It’s got all the same ingredients of a lasagna, but it’s got some semi-homemade ingredients like an easy jarred marinara and it takes about 20 minutes tops to prepare! Then, just pop it in the oven and serve!

This meal is easy enough to be a week night meal, pack away as a freezer meal or serve to a crowd! Let me show you how I did it…

Pick a fun tubular pasta with ridges… I like Cavatappi, it looks like a cork screw. Start this boiling before you do anything else so it can be ready when you finish with the other steps.

Take one package (5-6 links) of Italian Sausage, sweet or hot and take the casings off… Today, I went with sweet because it’s meant to feed the kids. Place in a large skillet over medium heat. I like using sausage in this because it cuts down on some of your work be providing flavor right off the bat, plus my husband loves Italian Sausage. But, if you wanted to use some ground beef or turkey, that would be fine too! You could even make the sauce without any meat at all!

Dice up an onion.

Add the onions right in with the sausage and add just a splash of olive oil right on top to help them get going.

You want to render out the fat from the sausage and bring everything to a golden brown color. If you have some extra fat in the pan you can either drain it or leave it… I didn’t have much fat left in my pan at all.

Now here is the “Easy” in “Easy Cheesy Pasta Bake”… Add in one jar of your favorite ready-made Marinara Sauce.

For some additional moisture and body add in one can of diced tomatoes… If your family is not a fan of chunks of tomatoes in their food, you should still add in one can of tomato sauce.

Add the tomatoes right in, you want them to cook down a bit.

Add in about 1 tsp. Italian Seasoning, salt and pepper.

Place two cups of ricotta cheese in a bowl.

Add two eggs in with the ricotta.

Here is another “easy” ingredient… Add in 1/2 cup of pre-grated parmesan cheese.

Stir together making sure to really work those eggs in.

Next, add in some shredded mozzarella cheese.

Once you have a smooth consistency, add in some Italian seasoning, salt and pepper.

Once your pasta is drained, add in cheese.

Stir together.

Either divide among two baking dishes like I did, or use one 9″x13″ baking dish.

This is a block of mozzarella… You can find it right in the regular dairy case.

For this recipe, you can dice up about half the block.

Dot the top of cheesy pasta with half of your cubed mozzarella.

Pour the sauce on top.

Spread the sauce.

Dot the top with the remaining cubed mozzarella and some additional shredded mozzarella. Then add on a dash of grated parmesan. Now you are ready to wrap this and pop in the fridge for later or bake. Whenever you are ready to bake, just place in a 350°F oven for 30 mins.

Easy Cheesy Pasta Bake

Ingredients:

1 box Cavatappi Pasta, cooked to al dente

For the sauce:

5-6 links Italian Sausage, casing removed

1 onion, diced

1 tsp. olive oil

1 jar marinara sauce

1 can diced tomatoes

1 tsp. Italian seasoning mix

salt and pepper to taste

For cheese mixture:

2 cups Ricotta cheese

1/2 cup grated parmesan cheese

2 eggs

1/2 cup shredded 3. cheese

1/2 tsp. Italian seasoning

1 dash salt

1 dash pepper

For topping:

8 oz. block mozzarella, cubed

1/4 cup shredded mozzarella

1 Tbs. grated parmesan

Directions:

Cook off pasta to one minute less than the package ingredients, drain.

In a large skillet over medium heat, brown sausage while chopping it into smaller bits with a wooden spoon. Add in onions and oil. Render the fat out of the sausage and drain if needed. Once sausage and onions are brown, add in jarred marinara and can of diced tomatoes. To the sauce add in Italian seasoning, salt and pepper. Cook over medium heat for about 10 minutes.

Meanwhile, in a large bowl combine ricotta, grated parmesan, eggs, shredded mozzarella, Italian seasoning, salt and pepper.

Add cheese mixture to drained pasta. Place in a baking dish. Directly on the cheesy pasta add on 1/2 the cubed mozzarella, then sauce. Now dot the top with remaining cubed mozzarella, shredded mozzarella and parmesan.

Bake in a 350°F oven for 30 minutes. Serve, enjoy!

*Note: If making this recipe gluten-free, just use a gluten-free pasta and follow all instructions.

Beef Burrito Casserole with Pico de Gallo

August 17, 2015August 17, 2015

I love a good burrito, but I must confess, I don’t always have the time to make each one out separately. Sometimes, it’s just easier to throw it all together and make what is essentially one giant burrito… A Beef Burrito Casserole!

Filled with fresh veggies, lean ground beef, protein packed beans, cheese, brown rice and whole wheat flour tortilla, you’ve got everything thing you need to make a balanced meal in one 9×13″ casserole dish! And all in under 30 minutes from start to finish!

Top this plate off with a dollop of sour cream and a nice fresh Pico de Gallo. I like to start with the Pico de Gallo so the flavors have time to hang out together a bit while I prepare the rest.

This meal is perfect for hungry families, company and pot lucks! Once you make it once, it is sure to become a family favorite that you will find yourself making time and time again!

I start by dicing half a large red onion.

Then I like to soak it in water to take the bite out of the onion.

While your onions are soaking, gather up about a dozen grape tomatoes… if you only have cherry that’s fine too…

Chop them up to a medium dice… I like grape tomatoes because aside from them being super sweet, they are also low in liquid.

Drain water from the tomatoes and start building your Pico de Gallo.

Add the tomatoes in with your onions.

Chop up a good handful of cilantro.

Chop up a good handful of cilantro

Add in with onions and tomatoes.

Sprinkle with kosher salt and fresh cracked black pepper.

Now my little surprise add in is some pickled hot peppers.

Chop them up and add them in to your mixture.

To finish it off grab a lime.

Add the juice of half a lime.

And here you have it, fresh Pico de Gallo. Cover with plastic wrap and let sit until it’s time to top your plate.

Now we can start building our spice mix:

You can make a spice mix big enough for this one casserole or multiply the amounts in the recipe below and keep your burrito spice mix in a mason jar. It can then be used for burritos, tacos and any manner of Tex-mex and Mexican dishes. And, if you can’t have time or all of the necessary spices, you can always pick up a burrito seasoning packet from the supermarket (I won’t tell anybody).

Mix it all up and it’s ready to add in to your casserole.

Now start prepping your ingredients for your filling:

Start off by dicing one medium onion.

Grab a red bell pepper. Halve and seed it.

Slice it up.

Dice it.

Now bring a large skillet to a medium/high heat.

Brown up some ground beef.

To the meat, add in about half the seasoning mix.

Once browned, move the meat to one side of the pan… You can always remove from the pan, but to me this is easier than getting another bowl dirty.

Add the onions and peppers into the other half of the pan and start to saute.

Open up a can of pickled jalapeno. These are not only easier to use than dealing with chopping up fresh jalapeno, but I like the brine that comes along with it.

Add in a big spoon full of the jalapenos, reserving the rest with the liquid in the can.

Stir it all in together.

Rinse off some canned or frozen black beans.

Add in the black beans.

Rinse off some pinto beans.

Add them in.

I would normally use corn on the cob, but I didn’t have any on hand, so I opened up a can of corn to add in.

Add in about half a bottle of beer. This is a light Mexican beer.

Open up the tomato sauce. Add it into your mixture.

Add in about 2 cups of cooked brown rice. (any rice will do)

Mix everything together and let simmer for about 10 minutes to cook out the alcohol and allow the flavors to mingle a bit.

Once the filling is all set, it’s time to build your casserole:

Grab some medium whole wheat tortillas. I normally really like plain flour tortillas, but I find that these hold up well in this dish and you really can’t taste the flavor difference, so why not go with the healthier option?

Pour about 1/4 cup of olive oil into your casserole dish. Be sure to coat the bottom and sides of your dish.

Now line your pan, bottom and sides with the tortillas.

Pour in your filling.

Add on a layer of shredded cheddar cheese.

Now gently start folding in the edges of the tortillas all the way around.

Add a layer of tortillas to the top being sure to cover all the mixture.

What you essentially have now is a giant burritos in your casserole dish.

You should find that coming up around the edges is some pools of olive oil, use that to brush right on top of your burritos.

Once that is all set, you will need to make a quick sauce and top it:

Take what is remaining of your tomato sauce and add it into a bowl.

Then add in the remainder of the peppers in with that.

To that add in a pinch of kosher salt.

Then some fresh cracked black pepper and that’s it! Just stir together and top your casserole.

Spread the sauce all over the top.

Bake at 350°F for about 45 minutes.

When it’s time to serve, top with some sour cream and your freshly made Pico de Gallo! Enjoy!

Recipe for Beef Burrito Casserole:

(serves 6-8)

1 1/4 ground beef, browned

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can corn, drained

1 onion, diced (small dice)

1 red bell pepper, diced (small dice)

2 cups brown rice, cooked

1 can chiles, divided

1 can tomato sauce, divided

2 cups shredded cheddar cheese

1/4 cup olive oil, divided

9-10 medium tortilla wraps (whole wheat or plain flour)

Taco spice mix (recipe to follow)

For sauce topping:

1/2 can of tomato sauce

1/2 can of jalapeno

pinch of salt

fresh cracked black pepper

For Taco spice mix:

1 Tbs. cumin

1 Tbs. paprika

1 Tbs. kosher salt

1 Tbs. chili powder

1/2 tsp. cayenne pepper

1/2 tsp. Hungarian paprika

For Pico de Gallo:

1/2 red onion, diced and soaked

12 grape tomatoes, diced

handful of cilantro, chopped

3 Tbs. hot pepper rings, chopped finely

Juice of half a lime

kosher salt and fresh cracked black pepper

Directions:

Preheat oven to 350°F.

Prepare Pico de Gallo: Add all ingredients into a bowl and mix together. Cover and set aside.

Prepare spice mix: Add all spices into a bowl, stir and set aside.

Prepare filling: Saute ground beef and brown. Add in half the spice mix and stir. Once browned and seasoned, push to one side of the pan. On the other side of the pan, add a little olive oil and saute the onions and peppers until tender. Add in one spoon full of canned jalapeno. Combine with the meat.

Add in beans, corn and rice. Then add in half a can of tomato sauce and half a bottle of beer. Add in the remaining spice mix. Once the filling is prepared, set aside and prepare the casserole dish.

In a 9″x13″ casserole dish, add in about 1/4 cup of olive oil. Line the dish with tortillas being sure to go up the sides of the pan. Add in filling and top with cheese. Fold the tortilla sides in and cover the top with tortillas. Brush with olive oil.

Prepare the sauce: To a small bowl add in the remainder of the tomato sauce, the remainder of the jalapenos, a pinch of salt and fresh cracked black pepper. Stir.

Top the casserole with the sauce. Bake for 45 minutes.

Serve with sour cream and Pico de Gallo.

Enjoy!

Little Necks in Garlic Wine Sauce (Ameijoas à Bulhão Pato)

May 20, 2015May 20, 2015

One of the best parts of living in New England is the vast variety of cold water sea food we have available. Interestingly enough, it actually mirrors that which is available in St. Michael, Azores. How lucky am I?

Little Necks in Garlic Wine Sauce is a quintessential Portuguese starter. 9 times out of 10 when we sit down to dinner at a Portuguese restaurant with friends, this is the first thing we order. It’s a two-part experience really. First you get to eat the clams that are cooked in a garlic wine broth and then again drenched in garlic, white wine and olive oil. But then, some may argue the best part of the dish is next… it’s the part when you get to sop up that delectable garlic wine sauce with a crusty piece of Portuguese bread… OMG, so good!

This dish is best served hot and brought right to the table. A couple of things you will want to have ready before you start is a good loaf of Portuguese bread, some hot sauce and a bowl to throw the emptied shells into (as you need to not crowd your plate with that so that you can get to the sauce with that bread!)

There are sooo many varieties of clams available in the world. These are called Little Necks, they are actually the second to smallest size clam that is legally harvestable in the U.S. Some people call these Northern Quohogs and some call them round clams or chowder clams. What makes these clams special is that, as it’s name indicates, they have an itty bitty neck, unlike it’s cousin the Steamer clam with it’s long neck that sticks out of it’s shell. Also, unlike the Steamer clam, Little Necks don’t have much to speak of in their bellies. It’s really mostly flesh, yum!

The first step, as with ANY clam you use, is to wash it inside and out. This may sound odd, but clams are generally sold with some sand and salt residue still remaining on the outside and there is nothing worst than biting into a clam and crunching on sand. Although, a sandy inside is not usually a huge issue with Little Necks, I still like to err on the side of caution. So, clams are zipped up pretty tightly… how do you get the inside clean you ask? Well, its simple, you need to provide them with an environment in which they might feel comfortable opening up their shells to take in some water. I do this with cold cold cold tap water and salt. And it works every time. Sometimes I throw some black pepper in there to make them sneeze, mostly I just do that with Steamer clams though.

Here are the main ingredients you will need.

While the washing is taking place, it’s a good time to prep your ingredients. Chop an onion into thin quartered slices.

Saute in olive oil over medium heat. Add in a pinch of kosher salt.

Next, you will need quite a bit of garlic for this recipe. Chop up about 6-8 cloves of garlic.

Add in to the onions once the onions have softened a bit.

Now add in the juice of half a lemon, the lemon half itself, some chopped flat leaf parsley and about 1 cup of dry white wine.

Simmer the ingredients together bringing to a boil over high heat.

Drain your cleaning water from the clams and add the clams to your pot.

Cover. Keep your burner on high and do not remove your lid. The cooking process is a steam.

This is the pot 8 minutes into cooking. Do not remove lid!

This is the pot 10 minutes into cooking… If you look at the clams, some are starting to open, but not all. Do not remove the lid! But, start watching the pot, you don’t want to over cook shellfish, it will get tough. Little Necks are tough to start off with, they don’t need any more help getting there.

Ah, 12 minutes in and finally! All the clams have opened up. Now, turn off your burner. Still, do not remove the lid! Give it about two minutes in the steam. Then they are ready!

Add in some lemon slices and more chopped parsley, and don’t forget the broth!

Recipe for Little Necks in Garlic Wine Sauce (Ameijoas à Bulhão Pato):

(serves 10 – 12)

4 lbs. Little Neck Clams

4 Tbs. olive oil

1 c. dry white wine

1 lemon, 1/2 reserved and sliced for garnish

6-8 cloves of garlic, chopped

1 medium onions, quartered and thinly sliced

6 Tbs. parsley, chopped, 1/2 reserved for garnish

Kosher salt

Directions:

Wash clams with cold water and a good amount of kosher salt (1-2 Tbs.). Let sit in salted water for about 15 mins.

Saute onions in olive oil over medium heat, add in a pinch of salt. Add in garlic, continue to saute. When softened add in the juice of half a lemon plus the lemon shell itself, parsley and about a cup of dry white wine. Bring to a boil.

Drain clams from their cleaning salt water. Add clams to boiling liquid. Cover immediately. Check on them every few minutes until they are all open. This is best done with a clear lid. If you don’t have a clear lid, don’t bother checking until 10 minutes into the cooking time. After about 12 minutes all the clams should be opened. Keep lid on the pot and turn off the burner.

Serve and enjoy!

*note: this is a gluten-free dish.

It is nice to have either a separate pot at a party with sauce… But, I like to build my own… Here is what I do.

I like to put some olive oil in my plate.

Then I add in some of the cooked onions, garlic and parsley.

I personally like to add in some hot sauce. If you are doing this in a bowl for people to add themselves, I would leave the hot sauce on the side. Mix this together a bit.