Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Amêijoas com Madeira

Mary-Jo Avellar

32 little neck clams, scrubbed clean

1 cup of fish stock or clam juice

2 cups Madeira wine (or dry sherry)

4 oz. clarified butter

2 tbsp. freshly chopped basil (or 1 tsp. dry basil)

2 bay leaves

Combine all the ingredients in a large pan with a tight-fitting lid. Add the clams. Cook, tightly covered over high heat until all the clams have opened. Be careful not to overcook or the clams will be tough. Discard any clams that have not opened. Ladle 8 clams per person into a soup plate and serve with a cup of the broth and plenty of fresh Portuguese bread.

Serves 4.