Chourico stuffed clams

Chourico Stuffed Clams

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Jean Ray


Spanish, not Mexican chorizo sausage can be substituted for chourico.


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30 Min
25 Min


  • 16
    clams, rinsed
  • 1
    onion. minced
  • 1/2 c
  • 1 Tbsp
    fresh parsley, chopped
  • 2 clove
    garlic, minced
  • 3 tsp
    lemon juice
  • 1 c
    bread crumbs
  • 1 c
    chourico sausage
  • 1 Tbsp
    water from cooking clams
  • ·
    salt and pepper to taste
  • 1/4 c
    parmesan cheese
  • ·
    lemon slices

How to Make Chourico stuffed clams


  1. Bring 2 cups water to boil in a large pot. Add clams, reduce to simmer and steam clams 10 minutes. Preheat oven to 350.
  2. Remove clam meat and mince. Break shells at hinges and clean.
  3. If using raw bulk spanish chorizo, brown it in frying pan. Remove to plate. Saute onions in butter until soft, then add garlic. Cook one minute, then add parsley, clam water, lemon juice, bread crumbs, minced clams, and sausage. Cook 4-5 minutes.
  4. Lay clams shells on cooking sheet. Put spoonful of stuffing on each shell. Sprinkle with Parmesan cheese. Bake 20-25 minutes. Serve with a lemon slice.

Printable Recipe Card

About Chourico stuffed clams

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Portugese

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