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Portuguese clams with chorizo & tomato


  • Heat the oil in a wok (or large non-stick pan) and gently saute the onion, garlic and chorizo. Add the paprika and stir to toast, before adding the wine, stock, Tabasco, tomatoes and salt. Mix well and gently cook for 15-20 mins until thick and fragrant. 
  • Then toss the clams in the sauce and turn the heat up. Cover and cook until the clams open, pulling them out as they do (discarding any that don't).
  • Place the clams in one large serving bowl (or individual bowls), spoon plenty of sauce over the top, sprinkle with parsley and serve with plenty of good crusty bread on the side.


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 large chorizo sausauge, diced
  • ½ tspn smoked (or normal) paprika
  • ½ cup dry white wine
  • ½ vegetable or chicken stock
  • 6 splashes Tabasco
  • 2 cans diced tomatoes, drained a little
  • a pinch of sea salt flakes
  • 1 kg clams
  • 1 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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