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Being Born and raised in Portugal, I constantly long for the fresh food that could be purchased there on a daily basis. I especially remember waiting for the fishing boats with the daily catch in the southern beaches of Portugal. Then, with the emergence of Emeril Lagasse's cooking shows where he often talked about his upbringing in a Portuguese community in Fall River, MA, I have been unstoppable with my cooking ever since. He has inspired me enough to open a Portuguese cookbook shop at Amazon. I will even give you one of my favorite and yet simple recipes for clams:
Sauté lots of chopped garlic in good olive oil just until it begins to brown (do not burn or it will taste bad). Add two dozen or more of clams, some white wine, chopped parsley and if you like it hot, add some crushed red pepper. Cover and cook at medium heat until all clams open. Serve with some rustic Portuguese bread and your favorite wine. These clams can also be served over thin spaghetti in which case it needs more broth by adding some more wine in the beginning of the cooking. If you are eating over spaghetti, you can mix a few chopped anchovies with butter and parsley and add to it at the end. Bom Apetite! as we say in Portuguese.

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