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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.

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