Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

The Moors Restaurant

Milan Costa

71/2 lbs. steamer clams, scrubbed clean of sand

11/2 cups boiling water

1/2 cup dry white wine (preferably vinho verde)

6 tbsp. olive oil

3 cloves garlic, peeled and minced

1 cup chopped fresh cilantro

1/4 tsp. fresh ground black pepper

Combine the water, wine and olive oil in a large kettle. Bring to a boil. Put in the clams and cover; steam 4 to 5 minutes. Remove the cover and sprinkle with garlic, cilantro and pepper. Steam 6 to 8 minutes more, or until the clams are open. Discard any clams that do not open!

Serve in a deep soup plate covered with the broth. Serve with chunks of Portuguese bread.

Serves 6 to 8.