Spicy Portuguese Clams with Chorizo
Experience a burst of flavors with this Spicy Portuguese Clams with Chorizo recipe! Inspired by my Portuguese roots and the fresh seafood culture of Rhode Island, this dish features tender clams steamed to perfection, complemented by the rich, smoky flavor of chorizo sausage. The addition of aromatic onions, zesty tomatoes, and a splash of white wine creates a mouthwatering broth that is perfect for soaking up with warm, crusty bread. Whether you're hosting a family gathering or enjoying a cozy night in, this dish is sure to impress your guests and satisfy your taste buds!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Clams in shell
5 lbs (Scrubbed)
Chorizo sausage
1 1/2 lbs (Sliced into chunks)
Onion
1 large (Cut into thin wedges)
Diced tomatoes
1 (14 1/2 ounce) can (N/A)
White wine
2 cups (N/A)
Garlic cloves
3 (Minced)
Crushed red pepper flakes
1/2 teaspoon (N/A)
Olive oil
1/4 cup (N/A)
Instructions
1
Start by washing the clams thoroughly under cold running water, scrubbing their shells to remove any sand. Discard any clams that remain open when tapped.
2
In a large stock pot with a tight-fitting lid, combine the cleaned clams with the chorizo pieces, onion wedges, diced tomatoes (with their juices), white wine, minced garlic, and crushed red pepper flakes.
3
Cover the pot and place it over high heat. Allow the mixture to steam, shaking the pot gently every few minutes to ensure even cooking.
4
Continue steaming until all clams have opened, which should take about 5 to 10 minutes. Discard any clams that do not open.
5
Once cooked, drizzle the olive oil over the clams and gently toss to combine, letting the clams soak up the flavors.
6
Carefully divide the clams and their flavorful broth into warm soup plates.
7
Serve with small cups of the broth on the side for dipping your crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Portuguese Clams with Chorizo?
It is a traditional Portuguese-inspired seafood dish featuring steamed clams, smoky chorizo sausage, onions, tomatoes, and garlic in a white wine broth.
What kind of clams are best for this recipe?
Fresh littleneck or cherrystone clams in the shell are recommended for the best flavor and texture.
How do I properly clean the clams?
Wash them thoroughly under cold running water and scrub the shells with a brush to remove any sand or debris.
What type of chorizo should I use?
Portuguese chouriço is traditional, but any smoked chorizo sausage sliced into chunks will provide the desired smoky flavor.
Can I substitute the white wine?
Yes, you can substitute white wine with chicken broth or clam juice, adding a squeeze of lemon for acidity.
How long does it take to steam the clams?
Steaming usually takes between 5 to 10 minutes over high heat until the shells have opened.
What should I do if some clams do not open?
Any clams that remain closed after 10 minutes of steaming should be discarded as they may not be safe to eat.
Is this dish very spicy?
The dish has a moderate kick from the 1/2 teaspoon of crushed red pepper flakes and the chorizo, but you can adjust the heat to your preference.
How many people does 5 lbs of clams serve?
This recipe typically serves 4 to 6 people depending on whether it is served as an appetizer or a main course.
What kind of bread is best for dipping in the broth?
A warm, crusty loaf of bread like French or Italian bread is perfect for soaking up the flavorful garlic and wine broth.
Can I use fresh tomatoes instead of canned?
Yes, you can use about 2 cups of fresh diced tomatoes, though you may need to add a splash of water or extra wine to compensate for the missing juice.
Do I need to add salt to this recipe?
Usually, no extra salt is needed as the clams and chorizo are naturally salty, but you can season to taste at the end.
What is the purpose of the olive oil?
The olive oil is drizzled over the cooked clams at the end to add richness and help the flavors meld together.
How should I cut the onions?
The recipe calls for one large onion cut into thin wedges to provide texture and sweetness to the broth.
Can I add other seafood to this dish?
Absolutely! Mussels or shrimp would make great additions to create a more diverse seafood stew.
Is this recipe gluten-free?
The main ingredients are gluten-free, but ensure your chorizo does not contain fillers and serve without bread or with a gluten-free alternative.
Can I prepare this dish in advance?
It is best served immediately for the freshest seafood texture, but you can prep the chorizo, onions, and garlic ahead of time.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to one day, though clams are best eaten fresh.
Can I reheat the cooked clams?
You can reheat them gently on the stove, but be careful not to overcook them as they can become rubbery.
What type of white wine works best?
A dry white wine like Vinho Verde, Pinot Grigio, or Sauvignon Blanc works best for this Portuguese recipe.
Do I need to peel the chorizo?
If the chorizo has a thick casing, it is best to remove it before slicing, but many smoked chorizos have edible casings.
Why do I need to shake the pot?
Shaking the pot ensures that the clams are evenly distributed and that the heat reaches all of them for uniform opening.
Can I use frozen clams?
Fresh is preferred, but if using frozen, ensure they are fully thawed and cleaned before starting the recipe.
How much garlic is used?
The recipe uses 3 cloves of minced garlic for a robust aromatic flavor.
Is this a Rhode Island specialty?
While Portuguese in origin, this style of clam dish is very popular in Rhode Island due to its large Portuguese community and fresh seafood.
Can I make this in a slow cooker?
This dish is not recommended for a slow cooker as clams need high heat and quick steaming to stay tender.
What is the prep time for this recipe?
Prep time is approximately 15 to 20 minutes, primarily for cleaning the clams and chopping the vegetables.
Can I use red pepper instead of flakes?
Yes, you can use freshly diced red chili peppers if you prefer a fresh heat over the dried flakes.
What size pot is required?
A large stock pot or a heavy-bottomed Dutch oven with a tight-fitting lid is necessary to hold the 5 lbs of clams.
How do I serve the broth?
Divide the clams into plates and pour the broth over them, or provide small side cups of broth specifically for dipping bread.