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Algarve Recipes
Welcome to the Recipes page - Part III. On this page we feature: Razor Clam Soup, .
Ameijoas A Bulhão Pato - Clams in Lemon Juice
Clams Ingredients: (6 servings)
  • 800g clams
  • 2 lemons
  • 3 large cloves of garlic
  • Coriander
  • Olive oil
  • Salt and Pepper
How to Cook:
    To prepare the clams, place them in bowl of cold, slightly salted water for at least quarter of an hour and give them a gentle stir occasionally. Change the water and repeat three times. This should get rid of all the sand that collects on the shells.
    Using the largest frying pan you have add 3 tablespoons of olive oil and sauté the peeled garlic under a low heat for one minute. Add the coriander and the clams.
    Remaining on low heat, and stirring occasionally, simmer until all the clams' shells are fully open. Add the juice of 1 lemon and some pepper to taste. Give it another 30-40 seconds, remove any obstinate clams that have not opened and serve immediately with a slice of lemon for each guest.
A most succulent starter when served with lightly buttered toast.
Sopa de Langueirão - Razor Clam Soup
Ingredients: (4 servings)
  • 24 Razor clams
  • 150g rice (you need long grain or soup rice)
  • 1 medium onion, peeled and chopped
  • 3 tomatoes, de-seeded and chopped
  • Olive oil
  • Parsley
  • Salt and pepper
How to Cook:
    To prepare the clams, first give them a thorough rinse then place them in a pre-warmed pan of water, increase the heat and wait for the clams to open their shells. Take the pan off the heat and remove the clams with a slotted spoon. Remove the flesh, discard the shells and add the clams back to the broth. Cook for a further five minutes. Remove the clams with a slotted spoon and in a collander rinse them with cold water. Sieve the broth and put aside.
    Sauté the onion in a casserole dish with 3 tablespoons of olive oil and the parsley for a couple of minutes and then add the tomatoes. Simmer gently for ten minutes.
    Add a litre of hot water to the casserole dish, then the clams, and add salt and pepper. Bring to the boil, add the rice and cook until the rice is ready. Yum, yum!
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Favas A Algarvia - Broad Beans Algarvian Style
Ingredients: (4 servings)
  • 400g of broad beans
  • 100g of sliced smoked sausage ('Morcela' is the Algarvian choice, but substitute a suitably fatty smoked sausage if unavailable)
  • 80g of lard, chopped in small cubes
  • Mint
  • Parsley
  • Salt
How to cook:
    In salted boiling water, with some mint and parsley, blanch the broad beans in a pot with the lid on. Drain and set aside.
    Add the sausage and lard pieces to an earthenware casserole dish with enough water to cover the bottom. With the lid on cook for ten minutes.
    Pour the liquid from the casserole over the beans in a tureen, ensuring they all get a good covering. Then add the cooked sausage pieces and serve garnished with mint and parsley.
This is often served as separate dish but it can also be used as an accompaniment
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