Clams with chouriço, garlic, and cilantro is a beloved and ubiquitous dish throughout all of Portugal. Simple to prepare, the dish is made of sausage that’s sizzled in a skillet along with garlic and clams.
This classic Portuguese recipe juxtaposes briny clams and smoky chouriço in a garlicky, buttery, cilantro-y sauce that practically begs to be sopped and slurped. It’ all you need to make any night a special night—plus maybe a little (or a lotta) crusty bread for dipping and sopping and a glass of chilled Alvarinho or vinho verde.–Angie Zoobkoff
Clams with Chouriço, Garlic, and Cilantro Recipe
- Quick Glance
- 25 M
- 35 M
- Serves 1
- 2 tablespoons olive oil
- 2 1/2 ounces Portuguese chouriço* (70 g), skin removed, sausage diced into small pieces
- 1 garlic clove, thinly sliced
- 1 small bunch cilantro, leaves and stems separated and finely chopped
- 14 ounces clams (400 g), scrubbed and soaked in cold water
- 1 tablespoon butter
- Lemon wedges, to serve
- Storebought or homemade piri piri sauce, to serve
- Crusty bread, to serve (optional but highly recommended)
- 1. In a large skillet over low heat, warm the oil. Add the chouriço and cook until crisp, 3 to 5 minutes. Stir in the garlic and cook gently until fragrant, about 1 minute.
- 2. Add the cilantro stems, clams, and butter. Increase the heat to medium, cover the skillet, and cook, shaking the skillet occasionally, until the clams start to open, 4 to 6 minutes. Take care not to overcook the clams.
- 3. Discard any clams that haven’t opened. Remove the skillet from the heat, toss in the cilantro leaves and stir a couple of times. Cover with the lid while transferring the skillet to the table. Serve with lemon wedges and piri piri sauce to taste, and plenty of crusty bread for sopping up the sauce.
*What is Chouriço?
- Chouriço (pronounced sho-ree-zoo), not to be confused with Spanish or Mexican chorizo, is the traditional smoked sausage of Portugal. Sometimes called linguiça, chouriço has considerably less paprika and much more garlic and black pepper than Spanish chorizo. In addition, lots of Portuguese red wine is splashed in to round out the flavor. It’s definitely worth seeking out.