Menu

“Portuguese” Barbecued Clams

  • Details
  • Related Items

Portuguese Barbecued Clams

We love this recipe from The Adventures of Fat Rice, the July 2017 Cookbook Club Selection of the Month. With a sauce that can be prepared weeks ahead of time and stored until needed, this clam dish requires little more time than that necessary to obtain and clean the clams. Perfect for easy summer time dinners!

From the Author: “This is our version of a plate of beautiful clams we found at the night market on Jonker Street in Malacca. They’re simply steamed with a fiery, garlicky, smoky, slightly sour sambal that finds its way inside to coat each briny, plump clam. Crisp, fresh cucumbers provide a refreshing contrast to the heat. Served steaming on banana leaves, the dish has a beautiful fragrance that transports us right back to Malacca. Serve alongside Coconut Rice (page 75) or Papo Seco (page 264), with beer or a nice clean white Portuguese wine.”

 

The Adventures of Fat Rice

 

Reprinted with permission from The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, and Hugh Amano, copyright © 2016. Photography by Dan Goldberg. Published by Ten Speed Press, an imprint of Random House LLC.

The Adventures of Fat Rice is the August 2017 selection for the World Spice Cookbook Club. The Adventures of Fat Rice is currently available for purchase at amazon.com.

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published.

Fried Eggplant Roll-Ups

One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean’s, and …

Pumpkin Kale Enchiladas

Last October, the shop was bedecked with lovely heirloom pumpkins. Once they had seen the end of their lives as decorations, we roasted them and added them to everything — and I mean everything! This recipe …

Sheng Jian Baozi with Chile Oil

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …

Kung Pao Chicken

Many Americans would be surprised to learn that their favorite Chinese dishes are either not Chinese at all, or greatly altered from the original. Our March 2017 Cookbook Club selection, Phoenix Claws and Jade Trees by …

Creole Spiced Coleslaw

I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …