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Home » Recipe Index » Seafood

Portuguese-Style Clam Chowder

Published: Jul 10, 2024 · Modified: Dec 13, 2024 by Kris Longwell · This post may contain affiliate links

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A close-up view of a white bowl filled with a serving of Portuguese-style clam chowder with pieces of cooked chorizo, tomato chunks, and opened littleneck clams visible.

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! 

A straight-on view of a two white bowls filled with Portuguese-style clam chowder both with a glass of white wine nearby.

How To Make Portuguese-Style Clam Chowder

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

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.

A person dumping sliced Spanish chorizo from a shallow white bowl into a large oval Dutch oven filled with a tomato-based 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.

A person dumping uncooked littleneck clams from a shallow white bowl into a large Dutch oven filled with a simmering tomato-based broth.

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.

An overhead view of a tomato-based clam chowder in a large oval Dutch oven with a wooden spoon being used to raise up a helping of the chowder.

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?

A straight-on view of a two white bowls filled with Portuguese-style clam chowder both with a glass of white wine nearby.

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!

A close-up view of a person dunking a piece of bread into a bowl of Portuguese-style clam chowder.

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!

A close-up view of a white bowl filled with a serving of Portuguese-style clam chowder with pieces of cooked chorizo, tomato chunks, and opened littleneck clams visible.

Portuguese-Style Clam Chowder

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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Course: Appetizer or Soup, Chowder
Cuisine: Portuguese / Seafood
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 people
Calories: 298kcal
Author: Kris Longwell

Video

Equipment

  • 1 Large pot preferably a Dutch oven or cast-iron pot

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 14.5 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.
    2 tablespoon extra-virgin olive oil
  • Add the tomato paste and cook, stirring for 5 minutes.
    2 tablespoon 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 tablespoon smoked paprika, 1 tablespoon thyme, 1½ teaspoon 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 tablespoon red wine vinegar
  • Divide among 4 bowls and garnish with chopped parsley, if desired. Serve at once.
    2 tablespoon parsley

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. 
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

Calories: 298kcal | Carbohydrates: 5g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 212mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2150IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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.

 

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