CHEF BEVERLY GANNONs PORTUGUESE STEAMED CLAMS
Cooking Hawaiian Style is lucky to have, Maui resident, Chef Beverly Gannon the owner of Hali’imaile General Store and one of Hawaii's greatest chefs share her recipe with us for steamed clams. This is a must try!
1/3 C. Olive Oil
1 T. Finely chopped garlic
1/4 C. Finely chopped ginger
2 C. Chopped onion
3 C. Chopped red bell pepper
1/2 lb. Mild Portuguese Sausage, cut into 1/4" chunks
1 1/2 C. Sake
6 C. Rich fish stock or canned clam juice
2 T. Thai Chili Paste
2 C. Peeled, seeded coarsely diced tomatoes
5 Dozen Clams
1/2 C. Chopped Cilantro
1. In a large sauté pan, sauté garlic, sauté ginger, onions and red pepper in olive oil for two minutes. Add sausage. Cook another 5 minutes. Add Sake to mixture and deglaze pan.
2. Add fish stock and reduce by half. Add Chili sauce and tomatoes.
3. Add clams, cover and cook until clams open, approximately 6-8 minutes.
4. Ladle into bowls and garnish with Cilantro.