Posted on Wednesday, December 30, 2015 in Side Recipes

Portuguese Spicy Clams with Chouriço

Learn how to make Portuguese spicy clams with chouriço and tomatoes.

4 out of 5 with 10 ratings

Ingredients

2 tablespoons of olive oil½ lb of hot chouriço, sliced1 small onion, chopped5 cloves of garlic cut into thin slices1 can of diced tomatoes (14½-oz)2 dozen clams½-cup of dry white wineParsley, chopped (to taste)Crusty, toasted bread, for garnish Get Portuguese ingredients

Three hours before cooking, soak the clams in cold water with a pinch of salt to clean out any sand.
Change the water every hour (at least 2 times) or until the bowl has no sand residue in the bottom.
Heat olive oil over medium heat in a medium-sized pot, dutch oven, or wok.
Add chouriço and cook until oil starts to turn red, approximately 2 minutes.
Add onion and garlic, and cook until the onion softens, approximately 3 minutes.
Add the tomatoes and stir.
Add the clams and pour in the wine.
Bring the liquid to a simmer and cover the pot.
Simmer until the clams open, approximately 6-8 minutes. (If any of the clams do not open, toss them out).
Remove the clams to a serving bowl and cover to keep warm.
Reduce the remaining liquid by half, then pour over the clams.
Garnish with parsley and serve with crusty, toasted country bread.

Recipe & Photo Credit: Breana Lai

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Comments

Helena

When do you put the "1 can of diced tomatoes (14 1/2oz)? I read the instructions and do not see when the diced tomatoes goes in?

3 Years ago, Friday, October 29, 2021

Hi Helena, I have updated the recipe, it's in step 6, thank you for letting me know.

3 Years ago, Friday, October 29, 2021

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