This Portuguese Clams and Sausage recipe is a rustic, flavor-packed dish that brings together briny fresh clams, smoky chorizo, garlic, tomatoes, and wine in one bold skillet. This traditional Portuguese clams recipe is hearty enough for dinner but elegant enough for entertaining. Serve it with crusty bread to soak up every drop of the savory sauce.
If you love seafood with big flavor and simple preparation, this dish delivers every time.
Why You’ll Love This
- One pan meal with minimal cleanup
- Bold smoky flavor from chorizo
- Briny clams balance the rich tomato sauce
- Ready in about 30 minutes
- Perfect for dinner parties or cozy nights at home
Portuguese Clams and Sausage vs Traditional Portuguese Clams and Pork
Many traditional Portuguese Clams recipes feature pork or chouriço. This version uses Spanish style chorizo, which adds smoky depth and spice while still honoring the roots of the dish.
You can easily adapt this recipe to:
- Portuguese clams and pork by using diced pork shoulder
- Portuguese clams and chouriço or linguica for a more traditional flavor
- Portuguese clams white wine style by skipping tomatoes and increasing wine
The foundation remains the same: quality clams, garlic, and bold seasoning.
How to Make Portuguese Clams and Sausage
Step 1: Prepare the Clams
Scrub the clams under cold water and discard any that are cracked or do not close when tapped. Keep refrigerated until ready to cook.
Step 2: Brown the Chorizo
Heat olive oil in a large skillet over medium heat. Add sliced chorizo and cook until browned and slightly crisp. Remove and set aside, leaving the flavorful oil in the pan.
Step 3: Build the Sauce
Add garlic and cook until fragrant. Stir in crushed tomatoes, white wine, and seasonings. Simmer for several minutes to allow the flavors to meld.
This creates the rich base for Portuguese clams in red sauce.
Step 4: Add the Clams
Return the chorizo to the pan. Add clams and cover. Cook until the clams open, about 5 to 8 minutes. Discard any that remain closed.
Step 5: Finish and Serve
Sprinkle with fresh parsley and serve immediately with crusty bread or over rice.
Ingredients & What they Do
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Fresh clams
- Chorizo sausage
- Olive oil
- Garlic
- Crushed tomatoes
- Dry white wine
- Fresh parsley
- Salt and pepper
Substitutions
- Use littleneck or Manila clams
- Substitute andouille for a spicier twist
- Replace crushed tomatoes with fresh diced tomatoes in summer
- For Portuguese clams, white wine style, omit tomatoes and add extra wine and lemon
What Can Go Wrong (& How to Fix it)
Overcooked Clams
Clams cook quickly. Remove from heat as soon as they open to avoid a rubbery texture.
Gritty Sauce
Rinse clams thoroughly and consider soaking in salted water for 20 minutes before cooking.
Bland Flavor
Season generously and do not skip browning the chorizo. That rendered fat builds the base of the dish.
Tips for Success
- Use high-quality chorizo for the best flavor
- Do not overcrowd the pan
- Serve immediately for the best texture
- Taste and adjust salt after clams open, since they release natural brine
What to Serve With Portuguese Clams
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.
Clams are best enjoyed fresh and are not ideal for freezing.
Time Saving Swaps
- Use pre-cleaned clams from a trusted seafood counter
- Pre slice chorizo
- Use canned crushed tomatoes
Leftovers
Leftover Portuguese clams and sausage can be:
- Tossed with pasta
- Served over polenta
- Added to seafood stew
People Also Ask (FAQs)
What are Portuguese clams?
Portuguese clams typically refer to littleneck clams prepared with garlic, wine, sausage, or pork in a rich sauce.
Can I make Portuguese clams without sausage?
Yes. Traditional versions often use pork. You can also prepare a lighter white wine and garlic version without meat.
What is the difference between chorizo and chouriço?
Spanish chorizo is usually smoked and paprika-forward. Portuguese chouriço has a slightly different spice profile but can be used interchangeably in this recipe.
Can I use frozen clams?
Fresh clams are best for flavor and texture. Frozen clams may release excess liquid and alter the sauce consistency.
Final Thoughts
This Portuguese clams-and-sausage recipe is a bold, comforting dish that highlights simple ingredients and traditional flavors. Whether you call it Portuguese clams and chorizo or clams and sausage, it is a guaranteed crowd pleaser.
Portuguese Style Steamed Clams
Ingredients
- 5 lbs (about 4 dozen) littleneck clams, scrubbed and rinsed well
- 1/2 pound chorizo—peeled , cut into 1/2 inch rounds and quartered
- 2 tbsp Olive oil
- 3 large garlic cloves , peeled and 2 minced
- 1/2 cup Portuguese Madeira Wine , or similar
- 1 cup chicken stock or low-sodium broth
- 4- ounces of sweet piquanté peppers , like peppadew peppers, rough chopped
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1 loaf baguette , sliced into 1/2 inch slices
- extra-virgin olive oil for brushing bread slices
- garnish with extra parsley and lemon slices
Instructions
- Preheat the oven on broil.
- Put the chorizo in a large skillet fitted with a tight fitting lid and brown, about 5 minutes.
- While the chorizo is browning, lightly brush the bread with olive oil and toast for about 7-10 minutes, until golden brown along the edges.
- Once the chorizo is brown, add 2 tablespoons of olive oil and add the minced garlic and cook over low heat until softened, about 2 minutes.
- Add the red wine to deglaze the pan, stirring and scraping the tiny bits of sausage from the bottom of the pan. Add the piquanté peppers, chicken stock, and the clams to the pan. Cover and cook over high heat until the clams have opened, about 10 minutes.
- Discard any unopened clams.
- Garnish with some reserved parsley and a squeeze of fresh lemon.
- Serve with toasted baguettes for soaking up that delicious broth!
Nutrition
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Well we had the clams tonight,followed the recipe exactly. Found it terrible.
Found fresh clams this week at the grocery. Together w some dry Spanish chorizo from the deli, I was able to recreate this dish. Thanks!
This was one of the best clam dishes I have ever had!
Awwww, thank you! I’m so happy you liked it.