This recipe is for steamed clams, wonder if it would work equally well with mussels? The olive oil makes the broth very rich. Serve with warm crusty bread.Portuguese Steamed Clams Ingredients: 5 pounds steamers or hard shell clams1 1/2 pounds chourico or linguica (Portuguese-style sausage), cut into large chunks1 large onion, cut into thin wedges1 (14.5 ounce) can diced tomatoes2 cups white wine1/4 cup olive oil Directions: Wash clams well in a sink of cold water. Discard any clams that are already opened. In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping. Barbara
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