For a spicier kick, add a pinch of red pepper flakes to the pot along with the other ingredients. If your clams are particularly sandy, soak them in a large bowl of cold salted water (about 1/3 cup of salt per gallon of water) for at least 30 minutes, or up to a few hours, before cooking. The clams will naturally purge the sand from their shells. Feel free to substitute other types of sausage, such as Spanish chorizo or Italian sausage, if Portuguese chorizo is unavailable. Adjust cooking time accordingly. A squeeze of fresh lemon juice just before serving adds a bright, zesty finish to the dish.
Portuguese Steamed Clams
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS127
Transport your taste buds to the sun-kissed shores of Portugal with this vibrant steamed clam dish. Bursting with savory chorizo, sweet onions, and a splash of white wine, these clams are a culinary celebration perfect for sharing with friends and family. Don't forget crusty bread for soaking up every last drop of the flavorful broth!
Ingridients
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Nutrition
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Carbohydrate9 g
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Cholesterol104 mg
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Fiber1 g
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Protein30 g
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Saturated Fat18 g
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Sodium1567 mg
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Sugar4 g
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Fat53 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Clams: Thoroughly rinse the clams under cold running water, scrubbing to remove any sand or debris. Discard any clams that are open and do not close when tapped. (5 minutes)
02 Step
Recipe View 5 mins Build the Flavor Base: In a large stockpot or Dutch oven with a tight-fitting lid, combine the cleaned clams, chorizo slices, sliced onions, diced tomatoes (with their juices), and white wine. (5 minutes)
03 Step
Recipe View 10 mins Steam to Perfection: Cover the pot tightly and place it over high heat. Allow the clams to steam, shaking the pot occasionally to ensure even cooking, until all the clams have opened. This should take approximately 8-12 minutes. Discard any clams that do not open after 12 minutes of steaming.
04 Step
Recipe View 2 mins Serve and Enjoy: Once the clams are cooked, drizzle with the 1/4 cup of extra virgin olive oil. Divide the clams, chorizo, and flavorful broth evenly among warm soup plates or bowls. Serve immediately with crusty bread for dipping and enjoying the delicious broth.
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Judah Altenwerth
May 16, 2025I added a little bit of garlic to the pot and it was amazing!
Terrill Wisoky
Jan 27, 2025This recipe is fantastic! The clams were perfectly cooked and the broth was so flavorful. I will definitely be making this again.