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Portuguese Clam Stew The Gourmet Cookbook Ruth Reichl, editor Chef Albino Silva, Chiado restaurant, Toronto Yield: 4 servings 3 bell peppers (preferably 1 each red, green, and yellow), halved lengthwise, cored, seeds and ribs removed 3 medium boiling potatoes, peeled 2 lbs. small to medium hard-shelled clams (less than 2 inches wide), well scrubbed 2 medium red onions, halved lengthwise and thinly sliced crosswise 1/4 cup olive oil 8 garlic cloves, minced Salt and freshly ground black pepper 1 Turkish bay leaf or 1/2 California bay leaf 2 medium tomatoes, thinly sliced 8 fresh flat-leaf parsley sprigs 1/2 cup dry white wine 1 cup tomato sauce 1/2 lb. Portuguese chouriço or hot Spanish chorizo (not Mexican) cut into 1/4 inch thick slices Preheat broiler. Put peppers, skin side up, on rack of a broiler pan and broil 2 inches from heat until blistered and charred, 8 to 12 minutes. Transfer to a bowl, cover tightly, and let stand for 20 minutes. Peel peppers and cut into thin strips. Cut potatoes crosswise into thin slices. Arrange clams and half of onions evenly in bottom of a deep 12-inch heavy skillet and drizzle with oil. Sprinkle with half of garlic and salt and pepper to taste, then add bay leaf. Add remaining onions, tomatoes, and roasted peppers in layers. Top with remaining garlic and parsley. Pour wine over and top with potatoes. Pour tomato sauce over potatoes, then top with chouriço. Sprinkle with salt and pepper to taste. Cover skillet tightly with lid or foil and bring to a boil over moderately high heat. Cook until potatoes are just tender and clams are open, about 12 minutes. Discard any unopened clams. Transfer to a platter arranging clams on top. Discard bay leaf. |
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