Steamed Clams Portuguese Style
Dive into the vibrant, coastal flavors of *Steamed Clams Portuguese Style*, a seafood lover's dream infused with bold Mediterranean flair. Featuring tender, briny clams paired with smoky chorizo, aromatic garlic, and sweet bell peppers, this dish boasts a rich broth of white wine, diced tomatoes, and a touch of smoked paprika for depth. Fresh herbs like parsley and cilantro add a lively finish, while a squeeze of lemon brightens every bite. Perfectly paired with crusty bread to sop up the savory juices, this one-pot masterpiece is as quick to prepare as it is impressive, making it an ideal choice for a weeknight dinner or a special gathering. Whether you're craving a taste of the seaside or looking to elevate your seafood repertoire, this Portuguese-inspired recipe strikes the perfect balance between simplicity and flavor.
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 6 ounces Chorizo sausage
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 1 medium Red bell pepper, diced
- 1 cup White wine
- 1 cup Chicken or seafood stock
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 unit Fresh lemon, cut into wedges
- 1 loaf Crusty bread, for serving
Instructions
Begin by cleaning the clams thoroughly. Scrub the shells under cold running water and soak them in a bowl of water with a tablespoon of salt for 20 minutes to help remove any sand. Rinse again and set aside.
Slice the chorizo into thin rounds. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chorizo and cook until browned and some of the fat has rendered, about 3-4 minutes. Remove the chorizo from the pan and set aside.
In the same pan, add the minced garlic and chopped onion. Sauté until fragrant and softened, about 2-3 minutes. Then, add the diced red bell pepper and continue to cook for another 3 minutes until softened.
Pour in the white wine and scrape the bottom of the pan to deglaze, releasing any browned bits. Let the wine reduce slightly, about 2 minutes.
Stir in the chicken or seafood stock, canned diced tomatoes (with their juice), smoked paprika, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.
Return the cooked chorizo to the pan and stir to combine. Add the clams in a single layer. Cover the skillet with a tight-fitting lid and let the clams steam for 6-8 minutes, or until all the clams have opened. Discard any clams that do not open.
Remove the lid and sprinkle the chopped parsley and cilantro over the top. Squeeze fresh lemon juice over the dish for a burst of brightness.
Serve the steamed clams immediately, along with crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.2 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 585 mg | 12% | |
*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.
