Ethnic: SOPA DE AMEIJOAS (CLAM SOUP)Portugal by Recipe Cottage

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	SOPA DE AMEIJOAS (CLAM SOUP)Portugal

		4-5 pounds small clams salt 2 oz fat bacon 1 large onion 1/4 cup olive oil 1 tablespoon butter parsley 2 1/2 quarts water 1 1/2 cups uncooked rice 1 package (10 oz) frozen peas If any clams are open, tap on the shell several time. If it does not close, then toss it away. Leave clams overnight in salted water and then wash thoroughly in several waters to be sure they are completely free of sand and grit. Dice bacon and onion and saute with oil and butter in a deep pot or Dutch oven. Add clams and a parsley sprig. Cover and allow to simmer slowly for about 20 minutes, stirring from time to time so onions do not burn. Add water. When this comes to a boil, add rice. Add frozen peas to the soup when rice is soft. Allow to come to a boil again and then turn down heat. allowing soup to simmer slowly until rice has softened almost to a paste. remove all empty shells which have loosened from the clams. makes 8 servings. CARNEIRO TRANSMONTANO (Lamb from Over the Hills) Portugal 1 leg of lamb (6 pounds) 1 tablespoon salt lard 1/2 cup white wine 1/2 cup bouillon or water 1 small onion,sliced 2 eggs,beaten fine dry bread crumbs (about 6 tablespoons) Rub the lamb all over with salt and then with lard. Put on a rack in shallow roasting pan and add the white wine, bouillon, and the onion. Bake in preheated slow oven (325 deg F.) for about 2 1/2 hours, basting frequently with the drippings in the pan and adding more lard if necessary. When the meat is tender, remove from oven and brush with the eggs. Sprinkle with bread crumbs. Return to the oven to brown lightly. Makes 8-10 servings. note: This dish is usually served cold, but it may also be served hot. TOUCINHO-DO-CEU (Bacon from Heaven) Portugal 3 1/3 cups sugar 1 cup water 1 pound shelled almonds, blanched,finely ground, or 1 can (1 pound) almond puree 6 egg yolks Put the sugar and water in a saucepan and boil until the syrup sticks to a spoon. remove from heat and cool slightly. Add the almonds and the egg yolks. Stir over low heat until slightly thickened. Put in a buttered 9 inch pie pan and bake in preheated slow oven (325 deg.F) for 45 minutes or until firm. Makes 6-8 servings.