Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Mary Louise Iacoponi

24 small little neck quahogs, scrubbed and washed thoroughly

2 cups canned tomatoes

2 large onions, chopped

3 large cloves garlic, minced

1/4 cup freshly chopped parsley

1 tsp. hot pepper flakes

1/2 tsp. freshly ground black pepper

1/2 cup olive oil

1 cup clam water (from the steaming of the clams)

Place the quahogs into a sauce pan. Barely cover with water and steam until they open. Remove the clams from their broth and set aside. Save 1 cup of the clam broth, being careful to keep any sand the clams expel in the bottom of the pan.

While the clams are cooking, begin preparing the sauce.

Put all of the ingredients, except the cooked clams, into a sauce pan. Bring to a boil for 15 minutes.

Place the quahogs in a large serving bowl. Pour the freshly prepared tomato sauce over the clams and serve with Portuguese bread.

Serves 4 as an appetizer.