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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Smoke the sausages-see related recipe. The sausages can be smoked up to 1 day in advance, wrapped in plastic, and stored in the refrigerator. For the recipe, slice 1/2 inch thick slices. | 2. Scrub the clams under cold running water to remove as much sand and dirt as possible. Fill a medium bowl with enough cold water to cover the clams. Stir in the cornmeal. Add the clams and swish them around a bit. Refrigerate the clams in the water for 2 hours, swishing. | 3. two or three times. | 4. Drain the clams thoroughly in a colander. Heat the oil in a 5 or 6 quart Dutch oven or heavy. | 5. pot. Stir in the onions and garlic. Cook, stirring often, until the onions are softened and | 6. lightly browned, about 8 minutes. Stir in the sliced sausages and cook until heated through,. | 7. about 2 minutes. Pour in the wine, increase the heat to high and bring to a boil. Cook until reduced by about half. Add the clams. Cover the pot and cook, shaking the pot occasionally,. | 8. just until the clams open, about 6 minutes. Scatter the parsley over the clams and serve. | 9. immediately, either from the pot or spooned into warm bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot sausage	3	links	smoked	-	-	-	-
littleneck clam	2			806.9352	0.0	179.5204	4.5333
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	2		sliced	-	-	-	-
garlic clove	4		sliced	806.9352	0.0	179.5204	4.5333
white wine	1/2	cup		-	-	-	-
flat leaf parsley	1/4	cup	chopped	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.