Portuguese-Style Clam Chowder
Course: Chowder
Cuisine: Portuguese / Seafood
Keyword: Clams
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 people
Calories: 326kcal
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
- 5 tbsp extra-virgin olive oil, divided 3 for sauteing and 2 for finishing
- 2 tbsp tomato paste
- 2 tbsp smoked paprika
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano or 1 1/2 tsp dried
- 2 14.5 oz cans fire-roasted tomatoes, plus 2 cans' worth of water
- 1 lb cooked (or smoked) linguca sausage, or chorizo sliced into 1/2" pieces
- 1 buls fresh fennel core removed and cut into 1/2-inch-thick dice
- 48 cockles or littleneck clams scrubbed thoroughly to remove any grit
- 3 tbsp Madeira either Rainwater or Verdelho style
- 2 tbsp red wine vinegar
Heat 3 tablespoons of 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 canned tomatoes, water, sausage, and fennel and bring to a simmer and cook until fennel is tender, about 15 minutes. (if making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding).
Add the clams and increase the heat to high.
Simmer vigorously until the clams open, 7 to 10 minutes.
Discard any clams that don't open.
Stir in the Madeira and vinegar.
Divide among 4 bowls and drizzle remaining 2 tablespoons of olive oil over the top. Serve at once!
Calories: 326kcal