Clam Stew

Clam Stew

This spicy Portuguese inspired dish is great for your next party. This recipe actually feeds 12 people. Perfect for the family graduation this weekend. Combing both chourico and linguica suasages with steamed clams served over pasta, this stew is sure to be the life of the party. Always serve with cold Narragansett beer and this recipe actually calls for a light beer.


2½ pounds (combined) of linguica and chourico
6 onions, finely chopped
6 cups crushed Kitchen Ready tomatoes
3 cups (or 1 and a half tall boys) Narragansett light beer
2 teaspoons paprika
2 teaspoons red pepper
4 bay leaves
2 tablespoons fresh garlic, pressed
Salt and pepper to taste
2 dozen steamed clams


Boil meat, cook it and grind it.

Saute onions in oil until soft but not browned. Add meat to the onions along with the tomatoes, beer, and the spices. Bring to a boil, stirring constantly until most of the liquid is cooked away so it becomes the consistency of a stew rather than a soup.

Cook up pasta (enough for 12). Put it in a showy bowl. Ladle sauce over it and surround it with the clams.