Portuguese Clams In A Chorizo Broth
This Portuguese clam dish is simple to prepare. Tender, plump clams are steamed in a light, smoky broth flavored with chorizo, tomatoes, and aromatics until just cooked. The deeply flavorful broth is perfect for dipping bread. and sopping up every last drop.
This clam and chorizo sausage seafood stew is rich, savory, and slightly smoky. It was inspired after attending a Portuguese wine tasting dinner. One course was a clam and chorizo brothy stew.
The complex, aromatic dish was amazing and our table of eight thought it was the best dish of the night. We agreed it was all about the delicious, flavorful broth. The only thing that would have made it better would have been crusty bread to soak up the delicious sauce.
I was so impressed with the dish that I decided to do a little research. Mr. Google led me to its culinary heritage. Clams, known as “Amêijoas” in Portuguese, are a celebrated specialty of the Algarve region of Portugal. Tender small clams are often cooked using a “cataplana“. It’s a special hinged copper or metal cooking pot. The pot is used to steam ingredients, and the name “cataplana” refers to both the cookware and the resulting dish.
A traditional “amêijoas na cataplana” features little clams. They are cooked with chouriço, a Portuguese sausage, or linguiça. The dish usually includes tomatoes, onions, garlic, and white wine. Variations often incorporate fennel and bell peppers to enhance the rich flavorful broth.
When preparing this dish at home it is not necessary to use the specialized pot. You can use a heavy pot or large sauté pan with a tight fitting lid. I couldn’t find Portuguese chouriço or linguiça at my local market. However, I found Spanish chorizo on Amazon. It was a good substitute.
I used a bulb of fennel in my recipe. It was one of the ingredients in the dish I had at the wine tasting dinner. The mild, anise-like flavor of the fennel complements the smoky sausage well. This easy recipe for Portuguese steamed clams is a dish that I believe you and your family will surely love.
Portuguese Clams With Chorizo, Tomatoes And Fennel
Amêijoas na Cataplana
Serves 2, adjust the recipe accordingly
- 2 Tbsp. olive oil
- 4 oz. Spanish cured chorizo, diced 1/4 inch
- 1 fennel bulb, stalks removed, cored, diced
- 1 small onion, diced
- pinch red pepper flakes
- 2 – 3 garlic cloves, minced
- 1/2 c. white wine
- 1 14.5 oz. can fire roasted diced tomatoes
- 8 oz. bottle clam juice
- 2 – 2 1/2 lb. clams (the smallest clams available), cleaned well, discard any that are broken or open*
- 2 Tbsp. chopped parsley or cilantro
- salt and pepper to taste
- crusty bread for serving
- In a large sauté pan with a lid or a Dutch oven, heat the oil over medium heat. Add the chorizo and cook until brown, about 3 minutes. Add the fennel and onion and cook until softened. Add the garlic and cook for a minute.
- Add the wine, scraping up any browned bits from the bottom. Add the tomatoes and broth and bring the mixture to a simmer.
- Add the clams and cover with a tight fitting lid. Increase the heat to medium-high. Steam for 5 to 8 minutes, shaking the pan occasionally, until all the clams have opened.
- Discard any clams that do not open. Stir in fresh chopped parsley or cilantro. Season with salt and pepper to taste. Serve in bowls immediately with plenty of crusty bread for dipping into the flavorful broth.
NOTES FROM THE KITCHEN
To clean and purge fresh clams: Scrub clams well with water. Put in a bowl of salted water (2 Tbsp. salt per quart of water) and let sit for an hour. Lift the clams out, rinse and repeat the procedure. Discard the water. Your clams should be clean of sand and mud. I have to emphasize the importance of removing sand, as this is crucial for a pleasant eating experience.
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This was certainly a satisfying pot of steamed clams, if there ever was one. The clams were tender and we loved the distinct smoky flavor the chorizo added to the broth. It was balanced by the fresh notes of fennel, tomatoes and wine. If you decide to make the recipe, have a loaf of crusty bread ready. You won’t want to miss a drop of the broth. Enjoy a glass of white wine alongside the clams.
We have traveled to Portugal once on a cruise. Unfortunately, we didn’t have a chance to try amêijoas na cataplana while we were there. Have you had a version of this delicious stew and if so, did you have it while in Portugal? Perhaps you live in Portugal and can share your thoughts about this delicious dish.
What a gorgeous dish, Karen. I can imagine how delicious it is. Your wine tasting dinner sounds great. I’ve never been to Portugal though should for the food. The family are addicted to pastel de natas. I made them once but they’re not as easy as you’d think. Luckily we can buy excellent ones in London!
Looks delicious Karen, especially with crusty bread and a glass of wine. It reminds me of visiting Mexico when I was younger. We steamed clams on the beach. Chorizo is another favorite. I love making breakfast burritos with chorizo, eggs and salsa. Happy weekend.
Yum! I had this dish when we visited Portugal last year. And it was to die for!
The dish looks beautiful and colorful!
Oh my goodness! This looks and sounds delicious. I never really had clams until my daughter got married. Her husband’s dad is from New Jersey and Pizza with clams on the side is almost a weekly meal to his family.
Next time we do a big family dinner — I’m going to find some Spanish chorizo and make this to go with the pizza!
What plump and beautiful clams!
This looks delicious! With a slice of crusty bread and a simple salad, it’s a meal in itself!
This recipe will satisfy my coastal cravings – yummy!
I wish I was having that for supper tonight!
Clams are not really a thing in Australia. The variety of shellfish is much the same, but they don’t feature much unless pipies (e.g. Plebidonax deltoides) are clams. That said, pipies aren’t commonly served, I think because they’re traditionally considered “bush tucker” by Australian Aboriginal and Torres Strait Islander people.
Pipies are delicious and I expect could be used as a clam substitute for a Portuguese clam dish.
I haven’t had clams in ages…this looks super fresh, flavourful and so moreish!
Beautiful dish!
As someone who unfortunately became allergic to clams a few years ago, I would happily make this with shrimp instead. It looks divine!
Karen, this dish looks fabulous and I can just imagine how delicious it must be. Thanks for sharing!
*smile* Darling Gary and I sometimes do not quite agree – yes, pippies are well known and much used by everyone here but there are about 6-7 different kinds of clams from Giant ones down and vongole available even tho’ it may not be our most used seafood . . . your dish looks absolutely fab . . . wish I could reach into the screen and taste . . .
This sounds so flavorful, Karen. that’s a combo of flavors I’m not sure I would have though to put together, but I bet it was fabulous.
This dish looks awesome Karen and as a clam fine, I consider it a must try.
When we lived in Maine and I worked in Gloucester, I often got a pork and clam (and kale) soup that was phenomenal. This must be it’s close relation. I am going to seek our GF chorizo so that I can make this. Thanks, Karen.
I know it’s a Portuguese favourite, Karen, but I don’t much like clams or chorizo- sorry! xx
I am so going to make an adapted version of this when I can get some clams! It sounds delicious 🙂
This sounds magnificent!
This sounds like a fantastic recipe, Karen! And the broth? That absolutely requires a good loaf of crusty bread. I’ve made clams before, but adding the chorizo in there is a new twist. Definitely going to give that a try!!
They certainly do look amazing, Karen, but I would not know since I have an allergy to shellfish and as such have never (and will never) have any. * sigh* . . . Enjoy though! 😀
Such a great combination of flavors. Yum!
This looks delicious Karen! Spanish chorizo is easy to find here – I was looking for Argentinean chorizo the other day and couldn’t find it easily.
It’s been quite some time since I’ve had clams, and certainly never with chorizo! Nicely done!
That clam and chorizo dish looks absolutely incredible, so vibrant and full of those deep, smoky flavours that make you want to grab a big piece of crusty bread and go to town. Honestly one of my favourite combos ever