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Portuguese Clam Roast

pcc11Classic summer Clam Roasts are often associated with the salt water-kissed shores of New England, but did you know that the dish was largely influenced by immigrant Portuguese fisherman?  No wonder the briny shellfish, red potatoes and ears of corn are so often augmented by hunks of juicy Linguica sausage, or spicy Chorizo!  That’s why we’ve upped the Spanish quotient even further with our recipe, by adding in tender Salt Cod, a squirt of Piri Piri (Portuguese hot sauce), and a smattering of aromatic smoked Paprika!

Portuguese Clam Roast

4 salt cod fillets (about 5 ounces each)
Freshly ground pepper
1/4 cup of extra-virgin olive oil
Flour, for dusting
20 littleneck clams, scrubbed
8 ounces of chorizo, cut into 2-inch chunks
four medium-sized, waxy potatoes, peeled, quartered and par-boiled until barely tender
2 garlic cloves, minced
2 cilantro sprigs
1 bay leaf
1/2 cup of dry white wine
2 tablespoons of piri piri sauce
1/2 teaspoon of smoked sweet paprika
Crusty bread, for serving

In a large, deep nonstick skillet, heat the olive oil.  Dust the cod with flour and season with pepper.  Add the fish to the pan, skinned side down and cook over high heat until golden, about 4 minutes.  Flip the cod and cook over moderate heat for 1 minute.  Add the clams, chorizo, boiled potatoes, garlic, cilantro and bay leaf and season with pepper.  Add the wine and piri piri sauce, cover and cook over moderate heat until the clams open and the fish is cooked through, about 6 minutes.  Discard the herb sprigs and any clams that do not open.  Sprinkle with paprika and serve with bread.

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