Portuguese clam stew is a classic cozy dish with chorizo and cilantro.
The clams stew with chorizo is a typical recipe of the Portuguese cuisine. Indeed, the ingredients of this delicious dish are prevalent and popular in Portugal: clams, cilantro, and chorizo. The pairing of pork meat with clams is particularly traditional and protagonist of another classic dish: the Carne de Porco à Alenteja.
I tried the Portuguese clams stew for the first time in Lisbon, at the restaurant Taberna Da Rua Das Flores, and it has been love at the first bite! 
CLEANING THE CLAMS
Even if it’s possible to make the Portuguese clams stew with canned or frozen clams, I strongly suggest you to use live clams. The process will be longer, but the taste will pay off! If you decide to use live clams, cook them as soon as possible: the more you wait, the more will be difficult to clean the sand out of clams.
First of all, check them one by one and discard any opened or shell broken. After that, rinse the clams under running water. Now, dissolve 4 tbsp of sea salt into 4 Qt of drinking cold water, whisking with a wooden spoon. Then, place the clams into a non-metallic bowl and cover with the salted water: if the clams are not entirely submerged, add more salted water. Finally, store the bowl in the back of the fridge. Let the clams expel sand and dirt at least 2 hours up to 3 hours.
In this process, it is critical protect the clams against loud noises, highlights, and sudden movements.
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Portuguese Clam Stew
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
A vibrant seafood stew brimming with fresh clams, chorizo, and herbs. A taste of Portugal in every bowl!
Ingredients
- 50 Big clams (or 80 small clams)
- 3 oz (85 g) chorizo
- 1 small white onion
- 3 cloves garlic
- 1/2 cups (125 ml) white wine
- 1 little bunch cilantro
- 4 tbsp extra-virgin olive oil
Instructions
- CLEANING THE CLAMS
- Check clams one by one and discard any opened or broken shells.
- Rinse clams under running water.
- Dissolve 4 tbsp sea salt in 4 quarts (3.8 liters) of cold water.
- Place clams in a non-metallic bowl and cover with salted water; add more if needed to submerge clams.
- Refrigerate for at least 2 hours, up to 3 hours, protecting clams from loud noises, bright lights, and sudden movements.
- ONION AND GARLIC SAUCE
- Finely peel and slice the onion, then peel the garlic cloves.
- Pour 3 tbsp extra-virgin olive oil into a saucepan over medium heat.
- Sauté onions and garlic until pale golden and translucent.
- Transfer vegetables to a mixer and blend until smooth.
- STIR-FRIED CHORIZO
- Slice the chorizo and cut the slices in half.
- Pour 1 tbsp extra-virgin olive oil into the saucepan and stir-fry chorizo until the surface is golden and crunchy, but the inside is still soft.
- PORTUGUESE CLAMS STEW
- Rinse the cleaned clams thoroughly under running water.
- Add clams and seared chorizo to the saucepan and cook for a couple of minutes.
- Increase heat and baste with white wine; let the alcohol evaporate.
- Reduce heat to medium and add the onion and garlic sauce.
- Stir, cover the saucepan, and cook until clams open. Discard any unopened clams.
- Garnish with cilantro and serve immediately.
Notes
- For a richer flavor, use a dry white wine like Vinho Verde.
- If you can’t find fresh cilantro, substitute with 1 teaspoon of dried cilantro.
- Store leftover stew in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stir-Frying
- Cuisine: Portuguese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
How do I properly clean live clams for the stew?
Check each clam and discard any that are open or have broken shells. Rinse them under running water, then soak in a non-metallic bowl with a solution of 4 tbsp of sea salt dissolved in 4 quarts of cold water for 2 to 3 hours.
Is it necessary to use fresh clams instead of canned or frozen ones?
While you can use canned or frozen clams, using fresh live clams will significantly enhance the flavor of the stew.
Why do I need to protect the clams from loud noises and sudden movements while they soak?
Clams can become stressed from loud noises and sudden movements, which may prevent them from expelling sand and dirt effectively during the soaking process.
OBSESSED with this recipe. I make it all the time.
This sounds delicious!