Portuguese Clam Bake
I like to cook and eat it outside on the patio. Piral terracotta cookware is perfect for grill, barbecue or wood fires while enjoying summer evenings to the fullest.
makes 4 servings
3 small red potatoes cut into 1” pieces
2 medium yellow onions cut into 1” pieces
2 Chorizo sausage sliced
1 tablespoon whole black peppercorns
2 ears of farm fresh corn, shucked and broken into smaller pieces
3/4 lb Fresh shrimp, de-veined and rinsed
1 lb mussels de-bearded and cleaned
16-24 littleneck or mahogany clams cleaned
3/4 cup clam stock
3/4 cup dry white wine
3 tablespoons good quality olive oil
Heat olive oil in PB212BLCR-C, 5 1/2 quart Terracotta Stew Pot
directly over fire of grill, barbeque or wood fire
Add cut potatoes, onions , sliced chorizo and whole peppercorns into pot
Allow potatoes and onions to brown while occasionally stirring . Add corn then shrimp, clams and mussels. Pour in clam stock and white wine
Cover with lid and allow to cook till clams and mussels all open……Enjoy!
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great post as usual!