Clams With Chorizos
My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices.
Total time
25 min
Servings
1
Calories
310.2
Category
Dinner & Mains
This quick and flavorful Clams With Chorizos recipe is a classic Portuguese-inspired dish that combines the smokiness of chorizo with the briny sweetness of littleneck clams. Ready in under 30 minutes, it's perfect for a summer lunch or a hearty snack. Serve with crusty bread to soak up the aromatic white wine and tomato broth.
Ingredients
Makes 1 serving
- 3 littleneck clams
- 7 chorizo sausage
- 1 leeks
- 1 onion
- 2 chili pepper
- 3 butter
- 1 garlic
- 2 white wine
- 2 plum tomatoes
- 2 bay leaves
- fresh parsley
- lemon slice
Method
In a large pan fry chorizos till lightly browned.
Add butter, leeks, chili, bay leaf, garlic saute for 3 minutes add wine, diced tomatoes, and bay leaf bring to a boil.
Add the clams cover and steam for 5 minutes till all are opened.
Throw out any that do not open.
Garnish with lemons and parsley.
Serve with bread to soak up the juices.
Easy swaps
- Instead of littleneck clams, use manila clams or cocklesAny small, sweet clam works well; adjust steaming time slightly if using larger clams.
- Instead of chorizo sausage, use linguica or spicy Italian sausageLinguica is a Portuguese smoked sausage that offers a similar flavor profile.
- Instead of white wine, use dry vermouth or chicken broth with a splash of lemon juiceFor a non-alcoholic option, broth with lemon mimics the acidity.
Frequently asked
Can I use frozen clams for this recipe?
Yes, but thaw them completely and reduce steaming time to 2-3 minutes. Fresh clams are preferred for best texture.
What if some clams don't open after steaming?
Discard any unopened clams—they may be dead and unsafe to eat. Gently tap them; if they remain closed after 5 minutes, throw them away.
Can I make this dish spicier?
Absolutely! Add an extra chili pepper or a pinch of red pepper flakes when sautéing the aromatics.
What type of bread is best for serving?
A crusty sourdough or Portuguese roll works perfectly to mop up the flavorful broth.
