Helena Loureiro’s Clams au Gratin (São Jorge Cheese)
Helena Loureiro’s Clams au Gratin (São Jorge Cheese)
Ingredients
- 6 tablespoons (90 ml) olive oil
- 12 clams, well scrubbed
- 1/4 cup (60 ml) white wine
- 1 small onion, thinly sliced
- 1 clove garlic, chopped
- 3 plum tomatoes, peeled and diced
- 1/3 cup (80 ml) chorizo, diced
- 1 teaspoon (5 ml) salt
- 1/2 cup (125 ml) São Jorge cheese, grated
- 2 tablespoons (30 ml) fresh parsley, finely chopped
Instructions
- In a saucepan, heat 60 ml (4 tablespoons) of olive oil over high heat. Add clams and white wine. Cover and cook for about 5 minutes or until all clams are open (discard any that remain closed). Remove clams and reserve juices.
- With a spoon, remove meat from shells and keep separate.
- In a skillet, sauté onion and garlic in remaining olive oil and deglaze with reserved juices. Add tomatoes, chorizo, chopped clams and salt.
- Preheat the oven’s broiler. Place clamshells on a baking sheet and fill with sauce. Sprinkle with cheese and parsley and broil for about 2 minutes or until tops are nicely browned.
Helena Loureiro’s Clams au Gratin (São Jorge Cheese)