Portuguese clams Print Email

2 lbs. PanaPesca Whole Shell Clams (11-16 or 17-22 count)
2-3 cans domestic beer
1 white onion, peeled and quartered
1 lb. linguica, chorizo, Kielbasa, or other smoked sausage, sliced
3-4 ears fresh corn, husked, silk removed and halved
4-6 red potatoes, halved (or quartered to speed cooking time)

Empty beer into large stockpot, covering bottom by 2 to 3 inches, and bring to a rolling boil. Add potatoes and onion, lower temperature to a steady simmer, and cook for 15 minutes or until potatoes become fork-tender. Add corn and cook an additional 3 to 4 minutes. Add smoked sausage and clams, cover, and cook until all clams open. All ingredients should acquire a tasty film of pork fat from the sausages. Drain and serve immediately on a platter garnished with kale leaves, family style.