Portuguese Steamed Clams

star pooley


Being of Portuguese decent and from Rhode Island, this recipe combines both of my favorites! Make sure to serve warm, crusty bread with this to soak up all the delicious broth!


★★★★★ 1 vote

5 Min
15 Min


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5 lb
clams in shell, scrubbed
1 1/2 lb
portuguese chourico or linguica sausage, sliced into chunks
1 large
onion, cut into thin wedges
1 can(s)
(14 1/2 ounce) diced tomatoes
2 c
white wine
3 clove
garlic, minced
1/2 tsp
crushed red pepper flakes
1/4 c
olive oil

How to Make Portuguese Steamed Clams


  • 1Wash clams well in a sink of cold water. Discard any clams that are already opened.
  • 2In a large stock pot with a tight fitting lid, place the cleaned clams.
  • 3Add the sausage, onion, tomatoes, wine, garlic and red pepper.
  • 4Cover and set over high heat; Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
  • 5Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates.
  • 6Divide the broth into side cups for dipping.

Printable Recipe Card

About Portuguese Steamed Clams

Course/Dish: Seafood Appetizers

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