Passion for Pork

Clams with Hand Cut Pork Linguiça and Beer

Clams with Hand Cut Pork Linguiça and Beer

Chefs/Co-owners John Jackson & Connie DeSousa
CHARCUT Roast House, Calgary
> Traditional Portuguese sausage in a hearty seafood dish.


2 Tbsp (30 mL) olive oil
1 4-inch (10 cm) Alberta Pork Linguiça link, sliced
1 clove garlic, sliced
1 lb (450 g) small clams (i.e. Little Necks or Manila), scrubbed

½ cup (125 mL) beer
½ cup (125 mL) water
1 tsp (5 mL) PiriPiri (Portuguese pepper sauce)
1 lemon wedge
salt & pepper, to taste

¼ bunch parsley, chopped


Heat olive oil in a deep pan. Sauté linguiça until browned. Add garlic and sauté until lightly golden on edges. Lower heat and add clams, beer, and water. Steam, covered, at medium high heat for about 5 minutes (or until the clams all open.)
Taste the broth and adjust the seasoning with PiriPiri, lemon, salt and pepper. Garnish with parsley.

Great to serve in deep bowl with some really great sourdough bread.Watch Video

Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Total Time: 25 Minutes

Tags: Connie DeSousa | John Jackson | Portuguese | sausage | seafood | traditional |