Spicy Portuguese Clam and Tomato Chowder

Spicy Portuguese Clam and Tomato Chowder

With its translucent reddish broth and colorful pieces of bell pepper, tomato, onion, clam, and thyme, this Portuguese-style chowder is very enticing.



For 8 Serving(s)


  • 1 tablespoon(s) Eatem Clam Base #14-003
  • 8 cup(s) Water
  • Large Clams (in shell) or 30 Littlenecks
  • 1/2 cup(s) Sherry Wine
  • 1/2 cup(s) Tri Colored Peppers (Diced)
  • 3 cup(s) Grape Tomatoes (Halved)
  • 1/2 cup(s) Onion (Diced)
  • 1/4 tablespoon(s) Olive Oil
  • 2 tablespoon(s) Rice Wine Vinegar
  • 2 teaspoon(s) Thyme
  • 1/4 teaspoon(s) Crushed Red Pepper
  • 2 1/2 teaspoon(s) Minced Garlic
  • 3 tablespoon(s) Smoked Paprika
  • 2 teaspoon(s) Sugar

Spicy Portuguese Clam and Tomato Chowder Directions

  1. Heat Olive Oil in a large soup pot or kettle.
  2. Add Onions, Diced Peppers, and Garlic, cook until glassy
  3. Add Tomatoes, Crushed Red Pepper, Paprika, and Thyme, cook until tomatoes are soft.
  4. Add Water, Sugar, and Base, bring to a boil.
  5. Add Whole Red Peppers (add more or less than specified depending on desired heat) and reduce to a simmer.
  6. Lower Heat to a slow simmer.
  7. Add Large Clams.
  8. Once Clams Begin to open remove from heat.
  9. Salt and Pepper to taste, stir before serving to insure even distribution of ingredients. Garnish with fresh chopped Parsley.
  10. To Stretch Soup Broth, steam extra Mussels for service. (Recommend One Clam, /Cup, 3 Clams/Bowl.)