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Indulge in the rich flavors of Portugal with this low-carb clam stew, perfectly paired with port wine and crunchy Brazil nuts.
10 minutes
15 minutes
Ingredients:
1 cup Port wine
2 lbs Clams
2 tbsp Butter
1 medium Onions
2 Garlic cloves
Handful Brazil nuts
Pinch Chili flakes
Instructions:
- Rinse the clams under cold water and debeard them by pulling off the thin black fibers.
- Heat butter in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Add chili flakes and Brazil nuts, cook for another minute until fragrant.
- Pour in port wine, let it simmer and reduce slightly.
- Add clams to the pot, stir well to coat with the wine mixture.
- Cover the pot and cook until the clams open, about 5-7 minutes (Discard any unopened clams after cooking).
