Portuguese clam and chorizo sausage dish? What is it called?

Question

Got the recipe? :)

Answer 1

Mom's Portuguese Clam Bake
Categories: None

Serves: 1 Servings

Ingredients:
4 sm Red potatoes
1/2 lb Chorizo sausage; sliced
4 Breakfast sausages
4 Hot dogs
4 Onions; peeled
2 Ears sweet corn; shucked,
-broken into smaller pieces
2 Bay leaves
Salt; pepper and crushed red
-pepper
2 qt Steamers; (soft clams)
3 tb Chopped green onion; for
-garnish
3 tb Chopped parsley; for garnish

Instructions:
ESSENCE OF EMERIL SHOW #EE126

In a large pot combine potatoes, sausages, onions, corn and bay leaves.
Cover with about 3 quarts cold water and season to taste with salt, pepper
and crushed red pepper. Bring to a boil, reduce heat and simmer 20 minutes.
Add clams, cover and cook until they open, about 15 minutes. You can serve
this right from the pot at table.

Yield: 4 servings
From Emeril

But I prefer this this ,which my wife also adds hot sausages.

INGREDIENTS
1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish
DIRECTIONS
To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Answer 2

Linguica Portuguese Sausage

5 lbs pork butt, coarsely ground
3 tablespoons paprika
2 tablespoons minced garlic
1 tablespoon salt
2 tablespoons liquid smoke (adjust to taste or depending on the brand you use)
1/2 cup red wine
1/2 tablespoon sugar
2 teaspoons fresh ground white pepper
3 teaspoons dried oregano
1 teaspoon fresh ground black pepper
2 teaspoons cayenne pepper

Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
Stuff into hog casings or make into patties.
You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.

Answer 3

Italian Sausage

Answer 4

"Cataplana"....

Bom apetite!