Appetizers
Appetizers
Sautéed Clams with Traditional Cured Sausages


Chef Hélio Loureiro
In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004

Ingredients
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

* Chouriça moura and morcela are two types of traditional Portuguese sausage made with pork blood (like black pudding).
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.



Serve this dish with a white vinho verde, one with a smooth aroma of citrus fruits and a light and fresh taste.

Recommended brands
CULPADO
LAS LILAS
QUINTA DE S ROMAO
VALE PERDIDO
TORRE DE VILA NOVA