Helena Loureiro’s Clams au Gratin (São Jorge Cheese)

Instructions

1. 1

   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.

2. 2

   With a spoon, remove meat from shells and keep separate.

3. 3

   In a skillet, sauté onion and garlic in remaining olive oil and deglaze with reserved juices. Add tomatoes, chorizo, chopped clams and salt.

4. 4

   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.