Portuguese Clam Stew With Garlic Croutons

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Servings: 4 Difficulty: Intermediate
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A hearty, aromatic seafood stew featuring tender clams, chorizo, and potatoes, topped with crispy garlic croutons.
Portuguese Clam Stew With Garlic Croutons recipe image
Portuguese Clam Stew With Garlic Croutons recipe image
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Portuguese Clam Stew With Garlic Croutons

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 92.4

Description

This Portuguese-inspired clam stew is a robust and comforting dish that brings the flavors of the coast to your dinner table. The broth is rich with the savory depth of smoked chorizo, sweet onions, and fresh garlic, creating a perfect base for tender littleneck clams and hearty potatoes. The addition of crushed red pepper provides a gentle warmth, while fresh cilantro and green onions add a bright, herbaceous finish. Served with crunchy garlic aioli croutons, this stew offers a delightful contrast in textures. It is an ideal choice for a cozy weeknight dinner or a special gathering with friends, offering a satisfying and flavorful experience that feels both rustic and elegant.

Ingredients

Directions

  1. Preheat the oven to 375 degrees F (191ðC).
  2. In a large sauté pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until smoking hot.
  3. Add 1 lb of chorizo sausage, sliced into 3-4 pieces per link, and brown for 2-3 minutes.
  4. Add 2/3 cup chopped onion, 1/4 cup chopped cilantro, 2 tablespoons minced garlic, 2 tablespoons minced shallots, 2 cups diced medium potatoes, 2 teaspoons salt, 1/2 teaspoon crushed red peppers, and 1 teaspoon black pepper.
  5. Pour in 4 cups of shrimp stock and bring the mixture to a boil.
  6. Stir in 48 scrubbed littleneck clams, 1 cup peeled, seeded, and chopped Italian plum tomatoes, 1/2 cup chopped green onions, and 2 teaspoons Essence seasoning.
  7. Cover the pan and cook over high heat until all the clams have opened, about 5 minutes.
  8. Remove the pan from the heat.
  9. Spread 3/4 cup of roasted garlic aioli evenly over 12 slices of crusty bread (about 2-3 inches in diameter).
  10. Bake the bread slices for 2-3 minutes or until golden brown and crispy.
  11. Ladle the stew into shallow bowls and serve immediately with the garlic croutons.
  12. Garnish with 2 tablespoons of chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 92.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.2mg1%
Total Carbohydrate 20.4g7%
Dietary Fiber 2.6g11%
Sugars 1.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Discard any clams that do not open during cooking, as they may be unsafe to eat.

For the croutons, ensure the aioli is spread thinly to allow the bread to crisp up properly in the oven.

If shrimp stock is unavailable, fish stock or chicken broth can be used as a substitute, though the flavor profile will differ slightly.

Serve immediately to enjoy the contrast between the hot stew and the crispy croutons.

Keywords: clams, stew, portuguese, chorizo, seafood, garlic, croutons, potatoes, shrimp stock, tomatoes, onions, spicy, dinner, comfort food, aioli, bread
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