Chorizo and Clams

    50 minutes

    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.

    49 people made this

    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 in English (41)


    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


    I'm not a big steamer fan, but I made this for guests last night and they couldn't get enough of it! Everyone loved it. Also had lobster. GREAT meal - especially these steamers!  -  21 Jul 2008


    My Polish meat-and-potatoes loving husband would never eat a clam, but the rest of us love it.  -  21 Jul 2008