Portuguese Clam Rice
Dive into the comforting flavors of the Portuguese coastline with this exquisite Portuguese Clam Rice recipe! A harmonious blend of tender, briny fresh clams and perfectly seasoned long-grain rice cooked in a luscious tomato-based broth, this dish is a true celebration of Mediterranean-inspired cooking. With aromatic garlic, sweet red bell peppers, and a splash of dry white wine for depth, every bite is infused with vibrant, coastal flavors. The recipe is elevated by a sprinkle of fresh parsley and a squeeze of lemon, adding a bright, refreshing finish. Ideal for weeknight dinners or special gatherings, this one-pot wonder is both flavorful and fuss-free, requiring minimal prep and cleanup. Perfectly adaptable for seafood lovers, Portuguese Clam Rice brings a touch of seaside charm to your table. Serve it piping hot and enjoy a taste of Portugal that feels like a vacation in every bite!
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 1.5 cups long-grain rice
- 3 tablespoons olive oil
- 1 large onion
- 4 units garlic cloves
- 1 large red bell pepper
- 1.5 cups tomatoes, diced
- 1 cup dry white wine
- 3 cups fish or seafood stock
- 1 teaspoon paprika
- 1 unit bay leaf
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 unit fresh lemon, cut into wedges
Instructions
Place the clams in a large bowl of cold, salted water and let them soak for about 20-30 minutes to help them release any sand. Rinse them well under running water and set aside.
Heat the olive oil in a large pot or deep skillet over medium heat.
Finely dice the onion, mince the garlic, and chop the red bell pepper into small pieces. Add the onion and garlic to the heated oil, and sauté for 3-4 minutes until softened and fragrant.
Add the chopped red bell pepper and continue to cook for another 3 minutes.
Stir in the diced tomatoes, paprika, and bay leaf. Cook for 5 minutes, allowing the flavors to meld together.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Add the rice to the pot, stirring well to coat it with the tomato mixture.
Pour in the seafood stock and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes.
Once the rice has partially cooked, add the clams on top of the rice in a single layer. Cover the pot and cook for another 10-12 minutes, or until the clams have opened and the rice is tender. Discard any clams that do not open.
Remove the pot from heat and sprinkle chopped parsley over the dish.
Serve the Portuguese Clam Rice hot, with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 29.4 g | ||
| Protein | 256.8 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1186 mg | 91% | |
| Iron | 266.1 mg | 1478% | |
| Potassium | 8408 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
