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Clams swimming in a vibrant red broth bring a perfect balance of tang and heat! This Portuguese Spiced Clams dish is the perfect cold weather meal. You definitely need some rustic bread to swipe that delicious sauce off the bowl and a good Vinho Verde wine for pairing. What I love the most about this dish is that it takes less than 15 minutes to bring it together.
I love any kind of seafood and grew up eating a ton load of it. However, shellfish is something that I tried only after I moved to US. My very first experience was with garlic mussels and while I hesitated a little bit at first, it took just one bite to get me hooked! As much as I enjoy it, I very rarely make it at home. As I was browsing the seafood section yesterday in an Asian store while looking for inspiration, the little clams caught my attention and I went for it.
How to buy and store clams?
Clams are sold and cooked live. They are usually kept in ice or water. Look for the ones with tightly shut shiny shells. If it’s slightly open, tap on the shell and if shuts immediately, it’s still alive. 
If you are not cooking the shells right away, put it in the bowl, cover it with a damp kitchen towel and keep it in the refrigerator.
How to clean clams?
Chances are that you will find clean clams, but just in case, place it on a colander and run under cold water. Then, gently scrub the shell to remove any sand or seaweed. If any shell opens, tap it slightly and if it doesn’t close immediately, discard it.
Vinho Verde Wine
With shellfish, I feel the broth is the key to the dish. I decided to go with a simple sauce made with Portuguese spices mainly because I had this gorgeous bottle of Vinho Verde (pronounced veeng-yo vaird) wine for pairing. Vinho Verde is not a grape variety – it is a wine region in the north of Portugal. Their wines are delicious, and very food friendly – there isn’t much that cannot be paired with Vinho Verde! This Portuguese Spiced clam dish is a natural choice to pair with such a versatile wine.
The wine I received is a blend of Alvarinho, Trajadura, and Loureiro grapes, all of which are native to Portugal. The wines from the Vinho Verde region are bright, acidic, and can even be aged. If you’ve got a wine cellar in your basement or even just a growing wine collection, don’t be afraid to add Vinho Verde to your aging shelf. It’s a fine wine – it’ll just get better with age. But in the meantime, it’s the perfect wine to brighten up any fall food pairing.
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Portuguese-Spiced Clams and Vinho Verde Wines
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
A vibrant seafood dish with a spicy Portuguese-inspired sauce. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 1 lbs (600 g) clams
- 2 cloves garlic
- 1 onion
- 1 1/2 cups (355 ml) fish or chicken broth
- 10 cherry tomatoes
- 1/4 cups (60 ml) white wine
- 1 tablespoon (15 ml) butter
- cilantro leaves
- 2 tablespoons (30 ml) fresh lemon juice
- 4 tablespoons (60 ml) olive oil
- 1 teaspoon paprika
- 1 tablespoon (15 ml) fresh grated garlic
- 1 teaspoon salt
- 1 tablespoon (15 ml) chili flakes
Instructions
- For the sauce: Add all sauce ingredients to a jar and whisk. Set aside.
- Place a wide, heavy-bottomed skillet on medium heat. Add butter and melt.
- Add garlic slices and sizzle for a few seconds (do not brown).
- Add chopped onion, stir, and cook for 3 minutes, or until softened.
- Add cherry tomatoes, sauce, and wine. Cook for 2 minutes.
- Add chicken stock. If using sodium-free stock, add 1 teaspoon of salt. Stir.
- Bring to a boil. Check and adjust seasoning as needed.
- Add clams, cover, and cook for 3 minutes, or until shells open (may take longer depending on size).
- Discard any unopened clams.
- Sprinkle with fresh cilantro and serve warm with crusty bread.
Notes
- Ensure clams are scrubbed thoroughly and rinsed before cooking to remove any grit.
- For a richer flavor, use dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
How should I select clams for this Portuguese-Spiced Clams recipe?
Look for clams with tightly shut, shiny shells. If a shell is slightly open, tap it; if it closes immediately, it’s still alive and good to use.
What type of wine pairs best with the Portuguese-Spiced Clams?
A good Vinho Verde wine pairs perfectly with this dish, as its vibrant and affordable profile complements the tangy and spicy broth.
How do I clean the clams before cooking them?
If the clams need cleaning, place them in a colander and run them under cold water to remove any sand or grit.
