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Portuguese Clams & Sausage Stew

Updated: Nov 27, 2023

Another favorite from Braises & Stews by Tori Ritchie.

This really is an easy weekday meal - and good enough for company! I add scallops and we all think they're perfect in it. I buy 1/2 pound of the large scallops and quarter them and add during the last 2-3 minutes of cooking. This time I served it over rice, but we all agreed that it was unnecessary.


1 tablespoon olive oil 8 oz fresh pork chorizo (found in Mexican groceries) 1 small yellow onion, chopped 1 garlic clove, minced 1 can (14-1/2 ounces) chopped tomatoes 1 tablespoon Asian fish sauce (optional - but highly recommended :) 1 can (15 ounces) garbanzo beans, drained and rinsed 24 small hard-shell clams, scrubbed 1/2 pound of scallops, quartered 1/3 cup chopped fresh Italian parsley leaves


In a 10- to 12-inch-wide sauté or frying pan, warm the oil over medium-high heat and crumble in the sausage meat (discard casings). Stir sausage until it breaks up and starts to brown, then add the onion. Cook, stirring until sausage is browned and onion is softened about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes, 1 cup water, and fish sauce (if using), then add the beans. Let come to a boil, then reduce heat, cover, and simmer until thickened slightly about 15 minutes.

Add the clams and shake pan to coat clams with sauce; increase heat to medium. Cover pan and cook until clams open, about 10 minutes (discard any that do not open). Stir in the scallops during the last 2-3 minutes of cooking. Stir in the parsley and serve.

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