Sausages / Soups

Portuguese-Style Clam Chowder

with Andouille Sausage - Pork Sausage with Spices

​4 servings


1 lb Andouille Sausage

​5 tablespoons extra-virgin olive oil, divided use

2 tablespoons tomato paste

2 tablespoons smoked sweet paprika

2 sprigs fresh thyme

2 sprigs fresh oregano or marjoram, or 1 1/2 teaspoons dried oregano

2 (14.5-ounce) cans fire-roasted tomatoes, plus 2 cans’ worth of water

1 bulb fennel, core removed and cut into 1/2-inch-thick dice

48 cockles or littleneck clams, scrubbed thoroughly to remove any grit

3 tablespoons Madeira, either Rainwater or Verdelho style

2 tablespoons red wine vinegar


​Heat 3 tablespoons of the olive oil in a heavy pot over medium-high heat. Add the tomato paste and cook, stirring, for 5 minutes. Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute. Add the canned tomatoes, water, sausage, and fennel. Bring to a simmer and cook until fennel is tender, about 15 minutes. 

Add the clams and increase the heat to high. Simmer vigorously until the clams open, 7 to 10 minutes. Discard any clams that don’t open. Stir in the Madeira and vinegar. Divide among four bowls, drizzle with the remaining 2 tablespoons of olive oil, and serve.

Recipe credits: Barton Seaver

Photo credits: Michael Piazza