Portuguese-Style Clam Chowder

Course: Appetizer or Soup, Chowder

Cuisine: Portuguese / Seafood

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 298kcal

Author: Kris Longwell

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!

Print Recipe

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

Video

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