Clams a Portuguisa
Contributed by Belma Souza.
Ingredients
- 8 clams
- 1 Tbsp. red port wine in each 1/2
- 1/2 tsp. butter in each 1/2
- Salt and pepper to taste
- Salad seasoning
Method
- Cut clams open and clean. Loosen buttons and leave in shell.
- Prepare 10 or 15 minutes before serving. Don't leave open any longer.
- 1 Tbsp. red port wine in each 1/2, 1/2 tsp. butter in each 1/2.
- Salt and pepper to taste and sprinkle with salad seasoning.
- Place in shallow pan or cookie sheet; put under broiler 6 inches from top.
- Broil 4 – 5 minutes. Longer will sometimes toughen.
- Serve in shell with garlic bread, baked potatoes and salad.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.