Portuguese Clams and Chorizo Sausage is super easy to make and has a rich broth that goes great with the bread.
- 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
- 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!
Keywords: clams, chorizo, Portuguese Style Steamed Clams, homemade, from scratch, msg free, recipe, how to make, how do i cook, 30 minute meals, easy, quick,