If you have ever had the Portuguese dish known as Porco de Alentejana, you will instantly recognize that this recipe is very heavily inspired by it. Porco de Alentejana is more commonly a dish comprised of clams and stewed pork (usually shoulder) and potatoes in a spiced broth. In this instance, I have swapped out the braised pork for equally delicious Portuguese chorizo or “Chaurico.” A key component of this dish is the use of Portuguese olive oil or Saloio, which is used in cooking and then to finish the dish before eating. It is pretty widely available in most grocery stores, but substitute any extra virgin olive oil in its place. Briny Manila clams and tender roasted baby potatoes round out the rest of the components and make this dish one that eats like a meal.
Clams With Chorizo and Potatoes 5 Steps
Toss the halved baby potatoes with half of the saloio, kosher salt, smoked paprika and fresh cracked black pepper. Spread cut side down in an even layer on a parchment paper-lined baking sheet and roast in a preheated 375°F oven for 30-40 minutes until the the potato is cooked through and the cut side is golden brown. Remove from the oven and set aside.
Split the chorizo sausage in half lengthwise, then slice on a slight diagonal about 1/2 cm thick. Heat a pot on medium high heat. Add in the remaining saloio, then the chorizo sausage and cook for 2-3 minutes until browned, use a slotted spoon to remove from the pot.
Add in the diced shallots and minced garlic to the same oil in the pot, cook for about 30 seconds and then deglaze with the white wine. Cook the wine out for about 3 minutes before adding in the clams, cover with a tight fitting lid and cook for 3-5 minutes until the clams have opened up.
Discard any unopened clams, gently fold in the roasted potatoes, as well as the browned chorizo.
Transfer to a serving platter and top with the chopped cilantro, squeeze of lemon as well as a quick drizzle of some more saloio and serve immediately with additional lemon wedges on the side.