New England Portuguese Clam Boil
Dive into the rich coastal traditions of New England with this flavorful Portuguese Clam Boil—a one-pot seafood feast brimming with littleneck clams, tender red potatoes, sweet corn on the cob, and smoky Portuguese chorizo or linguica. Infused with aromatic garlic, bay leaves, and a splash of dry white wine, this hearty dish is a celebration of bold yet comforting flavors. Perfect for summer gatherings, this easy clam boil is finished with fresh parsley, melted butter, and a squeeze of lemon, making every bite a savory seaside delight. Serve with crusty bread to soak up the savory broth, and enjoy a rustic, family-style meal bursting with charm and coastal flair.
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Recipe Information
Ingredients
- 4 pounds littleneck clams
- 1.5 pounds Portuguese chorizo (or linguica), sliced
- 3 pounds red potatoes, quartered
- 6 ears corn on the cob, halved
- 2 yellow onion, halved
- 6 garlic cloves, peeled and smashed
- 3 bay leaves
- 0.5 cup fresh parsley, chopped
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 2 cups dry white wine
- 10 cups water
- 0.5 cup unsalted butter, melted
- 4 lemon wedges, for serving
Instructions
Begin by cleaning the clams. Rinse them under cold running water and scrub the shells to remove sand or debris. Discard any open clams that do not close when tapped.
In a large stockpot (at least 16 quarts), combine water, white wine, salt, black peppercorns, bay leaves, and garlic. Bring the mixture to a boil over medium-high heat.
Once boiling, add the potatoes and onions. Reduce the heat to medium and cook for 15 minutes, or until the potatoes begin to soften.
Add the Portuguese chorizo slices and corn to the pot. Cook for an additional 10 minutes, allowing the flavors to meld together.
Increase the heat to high and add the clams. Cover the pot and steam for 5-7 minutes, or until all of the clams open. Discard any clams that remain closed.
Remove the pot from heat and sprinkle the chopped parsley over the clam boil.
Using a slotted spoon, transfer the clams, potatoes, corn, chorizo, and onions to a large serving platter or a shallow bowl.
Pour a small amount of the cooking broth over the platter for added flavor, and serve the remainder of the broth in small bowls for dipping.
Drizzle melted butter over the dish and serve with lemon wedges on the side.
Enjoy your New England Portuguese Clam Boil with crusty bread for sopping up the flavorful juices!
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 2699 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
