Clams

This is a recipe traditionally made with clams that are cultivated in Caldeira de Santo Cristo, in São Jorge, a place where these molluscs are of an extraordinary size.

2 kg of clams

2 onions

4 garlic cloves

2 ripe tomatoes

1 tablespoon malaguetta (piri-piri) paste

chopped parsley

You must always place the clams in salted water to release the sand. The water must be changed at least 3 times.

Chop the garlic and the onion. Sauté them and, when ready, add the tomatoes cut in pieces with the chopped parsley. You should, then, add the clams and the malaguetta paste. Shake the pan until the clams are open and it is nearly done. Now, you must only taste the sauce and check the seasonings. There's usually no need to add salt. Serve the clams on a tray.

This is a recipe for 4 people.