Sautéed Clams with Traditional Cured Sausages
Chef Hélio Loureiro
800 g clams
50 g chouriça moura*
50 g morcela*
100 ml white wine
1 medium-sized onion
2 garlic cloves
100 ml olive oil
8 slices of toasted rye bread
Chopped parsley and coriander
Heat the olive oil. When quite hot add the garlic and the chopped onion. Add the sliced cured sausages and allow to simmer for a short time. Top with a little white wine and add the clams. Cover and allow them to open.
Sprinkle with chopped parsley and a little chopped coriander, accompany with slices of toasted rye bread.
Sprinkle with chopped parsley and a little chopped coriander, accompany with slices of toasted rye bread.