Chorizo and Clams

    Chorizo and Clams


    46 people made this

    This is a Portuguese recipe so use chouriço if you can find it. Serve it with crusty bread for mopping up all the delicious sauce.

    Serves: 6 

    • 350g clams (vongole) in shell, scrubbed
    • 675g fresh chouriço or chorizo, roughly chopped
    • 1 large onion, cut into thin wedges
    • 1 (400g) tin chopped tomatoes
    • 450ml white wine
    • 4 tablespoons olive oil

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
    2. In a large stockpot with a tight-fitting lid, place the cleaned clams. Add the chorizo, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
    3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup bowls. Divide the stock into side bowls for dipping.


    Chouriço is a spicy Portuguese pork sausage like chorizo. If you can't find chouriço from Portugal for this dish, Spanish chorizo will do just fine.

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    Reviews (5)


    Used different ingredients. Excellent! Excellent! Excellent! Truly an easy recipe and very tasty. I did however add about 400ml of water just to make a little bit more stock and about 2 cloves of fresh chopped garlic. Truly a favourite from now on! - 21 Jul 2008


    Fabulous -- easy, light and something different! - 21 Jul 2008


    Absolutely wonderful.. I also added a couple of large stalks of celery while steaming.. You can grill thick slices of crusty bread rubbed with a clove of garlic to dip in the tasty juices.. - 21 Jul 2008

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