Portuguese Style Clams with Garlic & Chorizo

I absolutely love Portuguese food. The seafood, the chorizo, the flavorful broths, oh and don’t get me started on Paella or Mariscacada! One of my favorite appetizers to have when I go out for Portuguese food is the garlic clams! I just love the way the clams are steamed in the rich broth.

When I make mine at home I like to use beer, as I think the beer gives it a more intense flavor. Traditionally Portuguese clams are made with white wine. I also like to use dried cured chorizo because it makes the broth so flavorful. You can use fresh, but I prefer the cured in this dish!

This can be made into a hearty dinner with the addition of saffron rice. I like to serve mine with crusty Italian bread for sopping up the rich broth!

I hope you give this a try, it really is a hearty and flavorful way to enjoy clams!

Sinfully,

Susan xoxo

Portuguese Style Clams with Garlic & Chorizo

  • Servings: 5 as an appetizer
  • Difficulty: easy
  • Print

A delicious and flavorful seafood dish that is pure perfection!

  • You can use any beer you prefer or white wine to keep it traditional.
  • Credit: CrazySexySavor.com/Susan Mangieri-Maurath

Ingredients

  • 2 dozen scrubbed and cleaned littleneck clams
  • 1/2 cup of heavy cream
  • 8 oz. of beer, I used Corona
  • 4 tbsp. of unsalted butter
  • 1 tbsp. of EVOO
  • 5 cloves of finely chopped garlic
  • Juice of 1 lemon
  • 5 oz of thinly sliced dry cured chorizo (its fully cooked) you could also use fresh just sauté first before you add the garlic
  • 1 1/2 tbsp. of chopped fresh parsley
  • Kosher salt and cracked black pepper to taste

Directions

  1. In a large skillet over medium high heat, sauté garlic and chorizo in EVOO for two minutes, add in butter, let melt then add in clams, lemon juice, beer, let steam for about 10-12 minutes. Discard any unopened clams, they are dead and not suitable for consumption.
  2. Add in heavy cream, stir and cook two more minutes, toss with chopped fresh parsley. Season with salt and cracked black pepper, but taste broth first as the cured chorizo has salt in it already, since it is cured. Ladle into bowls and serve with crusty Italian bread or over saffron rice if desired. Devour!

Author: crazysexysavor.com Susan Mangieri-Maurath

I am the wife of a sexy firefighter, co-owner of a small automotive repair shop with said sexy firefighter, mother of three amazing teens, Culinary Arts student, aspiring Chef and Writer. 

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