Portuguese-Style Clam Chowder
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
298 kcal
Portuguese-Style Clam Chowder
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This Portuguese-Style Clam Chowder is just brimming with flavor. So hearty and will warm you to the bone. If you are serving to a group, make the broth ahead and then add the clams and finish just before serving. Amazing flavor!
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Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon tomato paste
- 2 tablespoon smoked paprika preferably Spanish, see NOTES
- 1 tablespoon thyme fresh, chopped, or 1 teaspoon dried
- 1½ teaspoon oregano dried
- 1 bulb fresh fennel core and stems removed. Bulb cut into ½-inch-thick slices
- 2 .5 oz cans fire-roasted tomatoes undrained
- 1 cup water
- 8 oz cured sausage sliced into ½" pieces. See NOTES
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 24 littleneck clams scrubbed thoroughly to remove any grit
- ¼ cup Madeira See NOTES
- 2 tablespoon red wine vinegar
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a heavy pot over medium-high heat.
- Add the tomato paste and cook, stirring for 5 minutes.
- Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute. Add the sliced fennel and sauté for another minute.
- Add the canned tomatoes, water, sausage, salt, and pepper, and simmer for 15 minutes. (if making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding).
- Add the clams. Lower the heat to medium, cover, and let simmer for 8 to 10 minutes, or until the clams have opened up. Remove from heat and discard any clams that have not opened.
- Stir in the Madeira and vinegar.
- Divide among 4 bowls and garnish with chopped parsley, if desired. Serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- If you can't find Spanish smoked paprika, go with regular smoked paprika. Plain paprika can also be used but won't have the classic depth of flavor.
- Any cured or smoked sausage will work if you can't find Spanish chorizo, Portuguese linguica or chouriço. Just make sure it is fully cooked. Even smoked kielbasa will work.
- If you can't find Madeira wine, then go with non-sweet Marsala wine or a nice port wine. The recipe calls for stirring in the wine after the chowder comes off the heat. There will still be some alcohol left in the chowder. To cook out 99% of the alcohol, then stir it while the chowder is simmering for 5 minutes. If you don't want to cook with wine, simply omit it.
- The chowder can be made up to 2 days in advance of serving. For the freshest flavor, don't add the clams until just before serving. Bring to a simmer, add the clams, and cover the pot for 8 to 10 minutes. Discard any unopened clams.
- Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove until bubbly.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
5g
(2%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
4mg
(1%)
Sodium
212mg
(9%)
Potassium
212mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2150IU
(43%)
Vitamin C
7mg
(8%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 4mg | 1% |
| Sodium | 212mg | 9% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2150IU | 43% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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