Chouriço and Clams

Chouriço and Clams


47 people made this

About this recipe: Serve this delectable dish with a fresh, warm loaf of crusty bread for mopping up all the delicious sauce. Use Spanish chorizo if you can't find the Portuguese chouriço.

Star Pooley

Serves: 6 

  • 350g (12 oz) clams in shell, scrubbed
  • 675g (1 1/2 lb) fresh chouriço, roughly chopped
  • 1 large onion, cut into thin wedges
  • 1 (400g) tin chopped tomatoes
  • 450ml (16 fl oz) white wine
  • 4 tablespoons olive oil

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
  2. In a large stockpot with a tight-fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
  3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup bowls. Divide the stock into side bowls for dipping.


Chouriço is simply the Portuguese chorizo. If you can't find chouriço from Portugal for this dish, the more ubiquitous Spanish chorizo will do just fine.

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Reviews (5)

Sally Bray

Used different ingredients. Excellent! Excellent! Excellent! Truly an easy recipe and very tasty. I did however add about 400ml of water just to make a little bit more stock and about 2 cloves of fresh chopped garlic. Truly a favourite from now on! - 21 Jul 2008


Absolutely wonderful.. I also added a couple of large stalks of celery while steaming.. You can grill thick slices of crusty bread rubbed with a clove of garlic to dip in the tasty juices.. - 21 Jul 2008


Fabulous -- easy, light and something different! - 21 Jul 2008

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