Portuguese Clams & Linguica

Portuguese Clams & Linguica

If there is one dish that has the key to my heart its this delicious Portuguese Clam and Linguica boogie right here! The fat of the sausage mixed with the sweetness of the tomato sauce dances in your mouth

2 Servings


  • 7oz/180g Linguisa (Portuguese sausage)
  • 12 Little Neck Clams
  • 1 Cup/200g Spanish Onions (cut in strips)
  • 2/20g Garlic (thinly sliced)
  • 24oz/400g San Marzano stewed tomatoes (or any stewed tomato in can)
  • 1/4 Cup/50g White Wine (to Deglaze)
  • 1 tsp/6g Kosher Salt
  • 1/2 tsp/1g Chili Flakes
  • 1 tsp/3g Black Pepper7
  • 1 tsp/3g Paprika


  • Fried Garlic
  • Chopped Parsley
  • Chipped Cilantro


  1. Cut Sausage into 1/4" coins. Put in 8-12 quart pot/dutch oven over medium heat. Cook for 5 minutes to release fats and brown sausage
  2. Add onions, sauté for 6-8 minutes. Add sliced garlic and sauté for another 5 minutes.
  3. Deglaze pot with white wine. 
  4. Pour 24oz of stewed tomatoes along with Salt, Pepper, Paprika, Chili Flakes and Bay Leaf. Mix well, cook down over medium heat for 10-12 minutes
  5. Place clams in pot. cover for 5-6 minutes or until the clams open up
  6. Plate up that yummy goodness in a shallow bowl. Garnish with chopped parsley, cilantro and sprinkled fried garlic
  7. Pro Move: Toast some bread to sop up the juice on the bottom of the bowl

Let us know what you think, tag us at @eatsteakchips

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