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LOCATION: Recipes >> Ethnic >> SOPA DE AMEIJOAS (CLAM SOUP)Portugal

Print this Recipe    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.

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