Community Recipe
from [psfreeman]

Portuguese-Style Steamed Clams

Here's a way to make steamed clams even better. Steam the clams in a savory blend of chicken broth, white wine and diced tomatoes, accented with bacon, chorizo and garlic. This recipe can also serve 6 as an appetizer. Recipe from Campbell's Kitchen.

  • Yield: 4 servings
  • Prep time: 15 Minutes
  • Cook time: 20 Minutes


  • 1/2 pound(s) chorizo, pepperoni or Italian pork sausage, diced
  • 1/2 pound(s) bacon, diced
  • 3 clove(s) garlic, chopped
  • 1 teaspoon(s) crushed red pepper
  • 1 3/4 cup(s) Swanson® Chicken Broth or Swanson® Chicken Stock
  • 3/4 cup(s) dry white wine
  • 1 28-ounce can(s) diced tomatoes
  • 4 dozen small clams, scrubbed
  • 1/2 cup(s) chopped fresh cilantro or parsley
  • 1 loaf(s) Italian bread, sliced


• Cook the chorizo and bacon in an 8-quart saucepot over medium-high heat until they're well browned, stirring often. Pour off any fat.

• Add the garlic and red pepper to the saucepot and cook and stir for 3 minutes. Stir in the broth, wine and tomatoes and heat to a boil. Add the clams. Cover and cook until the the clams open, stirring often. Discard any clams that do not open. Sprinkle with the cilantro, if desired. Serve with the bread.

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Portuguese-Style Steamed Clams Recipe