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Portuguese Steamed Clams

Portuguese Steamed Clams

"Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper."
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50 m servings 697 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 52.6 g
  • 81%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1567 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
  2. In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
  3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

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Read all reviews 28
  1. 35 Ratings

Most helpful positive review

Excellent! Excellent! Excellent! Truly an easy recipe and very tasty. I did however add about 1/2 to 3/4 cup of water just to make a little bit more broth and about 2 cloves of fresh chopped...

Most helpful critical review

I personally did not care for the flavor of sausage and onions in my clams. Tasted to heavy. I gave it a try, but, I much prefer clams italiano recipe on this site.

Most helpful
Most positive
Least positive

Excellent! Excellent! Excellent! Truly an easy recipe and very tasty. I did however add about 1/2 to 3/4 cup of water just to make a little bit more broth and about 2 cloves of fresh chopped...

Absolutely wonderful.. I also added a couple of large chunks of celery while steaming.. You can grill thick slices of crusty bread rubbed with a clove of garlic to dip in the tasty juices..

Awesome! This recipe is a keeper, thanks for sharing..

Followed this to the letter...flavor was all there...something was missing... chorizo was dominant where I thought the clams should have been...This would make a great base for a soup or chowder.

Hubby thought this was absolutely fabulous! Used beer instead of wine, added small red potatoes and a few red pepper flakes. Thank you Star!

These clams were awesome! Following the advice of other reviewers, I too add minced garlic. I also added 2 tsp pimenta moida (fermented pepper paste). Being of Portuguese decent, pimenta moida i...

This was fantastic and SO fast. With prep, it takes no more than 30 minutes. I did not have clams, but used 1 lb of frozen NZ Mussles (did not thaw). I also only had 12oz of Chorizo. I did not u...

I'm not a big steamer fan, but I made this for guests last night and they couldn't get enough of it! Everyone loved it. Served with dilled shrimp, restaurant-style house salad, old boy's straw...

I liked this so much I built a food list around it! Brings back memories of the summers we spent in the New Bedford area. My Polish meat-and-potatoes loving husband would never eat a clam, but...

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