This chowder is in a class all of its own.
We love cream-based clam chowders like New England Clam Chowder, but we also love tomato-based clam chowder and this version is incredible. If you can’t find Spanish smoked paprika, Portuguese sausage, or Madeira wine, we provide perfectly suitable substitutions below. The soup is perfect all year round. Chowder perfection!
How To Make Portuguese-Style Clam Chowder
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This recipe is adapted from James Beard award-winning and acclaimed chef Barton Seaver. The recipe originates in Massachusetts from a thriving Portuguese community in the region.
The Ingredients You Will Need
Several of the authentic ingredients could be difficult to find. We’ve provided substitutions that will still deliver a superior chowder. Here’s what you’ll need to have on hand:
Oil – Extra virgin or olive oil is best.
Tomato paste – Go with a quality brand as this is an important component of the flavor profile.
Spanish Smoked Paprika – We get ours from Wild Fork. If you can’t get your hands on the Spanish variety, go with any variation of smoked paprika or even just plain sweet paprika (in a pinch).
Thyme – Fresh or dried.
Oregano – Fresh or dried.
Fire-roasted tomatoes – Good-quality canned is perfect. Don’t drain them.
Portuguese or Spanish Sausage – Fully cooked. Linguica or Spanish chorizo are wonderful but can be hard to find. Any cured sausage will be a perfectly fine substitution.
Fennel – Bulb only. See video for reference.
Clams – Littleneck clams are best. Cockles are great, too.
Wine – Madeira is classic. But Marsala or a nice port wine will work, too. If you don’t want to cook with wine, then simply omit it.
Red wine vinegar – White wine vinegar is an acceptable substitute.
EXPERT TIP: Make sure the sausage you purchase is fully cooked. It will be cured or smoked. The sausage will be somewhat dense, but it softens to a wonderful texture as it simmers in the broth.
Tips for Making the Best Portuguese-Style Clam Chowder
Use Fresh Clams – For the best flavor, use fresh clams instead of canned clams. Look for littleneck or cherrystone clams, which are smaller and sweeter in flavor. It’s okay if they were previously frozen. Fresh is always better than canned.
Seek Out Portuguese or Spanish Cured Sausage – To give your chowder an authentic Portuguese taste, seek out linguica or chourico sausage. Spanish chorizo is wonderful, too. These flavorful sausages will add a smoky and spicy kick to your chowder.
Lightly Fry the Tomato Paste in Oil – Cooking the tomato paste in hot extra virgin olive oil concentrates the tomato taste and delivers a superior base to the chowder. Let is cook for 5 minutes, stirring frequently.
Finish with Fortified Wine – Madeira wine can be found in most well-stocked wine markets. Marsala (not sweet) or Port is an excellent substitution. If you stir it once you remove the chowder from the heat, you will have more of a pronounced flavor. To cook off the alcohol, add the wine during the last fine minutes of simmering.
EXPERT TIP: After you add the clams to the simmering broth, cover the pot and continue simmering for about 7 minutes. The clams will have opened up at this point. Any clams that have not opened should be discarded. Occasionally, a clamshell might break during the cooking process. Fish out the broken shell before serving.
How To Serve
This chowder is ideal for serving guests. As mentioned, it’s perfect for every season of the year.
The broth can be made up to 2 days in advance of serving. Bring to a simmer and then drop in the clams about 8 to 10 minutes before serving.
It is essential that you serve the chowder with plenty of bread. French baguettes are ideal for soaking up the incredibly flavorful broth.
The recipe can also be doubled or tripled if serving a crowd.
Other Chowder, Stew, or Soup Recipes to Try
There is just something special about a warm bowl of soup or chowder. Here is a collection of some of our favorites that we are certain you and your family will love, too:
These are all epic in their own way. But, in the meantime, isn’t this bowl of deliciousness calling your name?
- Cioppino (San Francisco Seafood Stew)
- New England Clam Chowder
- Farm Fresh Corn Chowder
- German Smoked Ham and White Bean Stew
- Ale-Braised Bratwurst Stew
- Authentic Hungarian Goulash
- Creamy Tortellini Soup with Spinach and Sausage
These are epic in their own way. But, in the meantime, isn’t this incredible chowder catching your eye?
The flavor profile of this chowder is truly something to behold.
When we serve this to guests, they are blown away at the depth of flavor. And it is surprisingly easy to prepare.
Leftovers are wonderful, too. The soup is stunning in presentation and off-the-charts in flavor. And, most importantly – don’t forget the bread!
Ready to make the best chowder this side of Lisbon? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Portuguese-Style Clam Chowder
Equipment
- 1 Large pot preferably a Dutch oven or cast-iron pot
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 2 tbsp smoked paprika preferably Spanish, see NOTES
- 1 tbsp thyme fresh, chopped, or 1 tsp dried
- 1½ tsp oregano dried
- 1 bulb fresh fennel core and stems removed. Bulb cut into 1/2-inch-thick slices
- 2 14.5 oz cans fire-roasted tomatoes undrained
- 1 cup water
- 8 oz cured sausage sliced into 1/2" pieces. See NOTES
- 1 tsp Kosher salt
- ½ tsp black pepper ground
- 24 littleneck clams scrubbed thoroughly to remove any grit
- ¼ cup Madeira See NOTES
- 2 tbsp red wine vinegar
- 2 tbsp parsley fresh, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a heavy pot over medium-high heat.2 tbsp extra-virgin olive oil
- Add the tomato paste and cook, stirring for 5 minutes.2 tbsp tomato paste
- Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute. Add the sliced fennel and sauté for another minute.2 tbsp smoked paprika, 1 tbsp thyme, 1½ tsp oregano, 1 bulb fresh fennel
- 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).2 14.5 oz cans fire-roasted tomatoes, 1 cup water, 8 oz cured sausage
- 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.24 littleneck clams
- Stir in the Madeira and vinegar.¼ cup Madeira, 2 tbsp red wine vinegar
- Divide among 4 bowls and garnish with chopped parsley, if desired. Serve at once.2 tbsp parsley
Notes
Nutrition
POST UPDATE: This was originally published in October 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July, 2024.
