Portuguese Clams with Potatoes and Chorizo Recipe

Name: Portuguese Clams with Potatoes and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 8 ounces fresh or dried chorizo, peeled and diced or crumbled; 1 pound waxy potatoes, peeled and diced; 1 medium onion, sliced; 3 garlic cloves, sliced; Kosher salt; Freshly ground black pepper; 1 cup white wine; 1 1/2 pounds small clams, such as littlenecks; 3 tablespoons chopped cilantro; 1 scallion, thinly sliced

Servings: persons

1/4 cup extra-virgin olive oil
8 ounces fresh or dried chorizo, peeled and diced or crumbled
1 pound waxy potatoes, peeled and diced
1 medium onion, sliced
3 garlic cloves, sliced
Kosher salt
Freshly ground black pepper
1 cup white wine
1 1/2 pounds small clams, such as littlenecks
3 tablespoons chopped cilantro
1 scallion, thinly sliced

1
In a large heavy pot heat the oil over medium high heat until hot.
2
Cook the chorizo, stirring, until browned about 4 minutes.
3
Transfer the chorizo to a plate with a slotted spoon, reserving the fat in the pot.
4
Stir in the potatoes and cook, stirring occasionally, until golden, about 12 minutes.
5
Stir in the onion and garlic and cook until golden, about 6 minutes.
6
Stir in the wine and the clams and boil, covered, until the clams open wide, 10 to 12 minutes.
7
Divide the clam, vegetables and broth between bowls and sprinkle with cilantro and scallion.
8
Serve.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 8 ounces fresh or dried chorizo, peeled and diced or crumbled, 1 pound waxy potatoes, peeled and diced, 1 medium onion, sliced, and more.

Yes, Portuguese Clams with Potatoes and Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Clams with Potatoes and Chorizo

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