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Portuguese Chowder

  • Yield: 6-8 servings


  • 2 tablespoons olive oil
  • 4 ounces chorizo, chopped
  • 1 cup chopped onions
  • 3 stalks celery, finely diced
  • 2 cups peeled, seeded and chopped tomatoes
  • 2 tablespoons minced garlic
  • 1 1/2 pounds russet potatoes, diced
  • 2 dozen cherrystone clams, shucked, in their liquid
  • 1/2 pound salt cod, rinsed and diced
  • 1/2 quart chicken stock
  • 1 quart white wine
  • 1/2 cup finely chopped parsley
  • Loaf of crusty bread


  • In a large sauce pan, heat the olive oil. When the oil is hot, render the chorizo for 3-4 minutes. Add the onions and celery. Continue sautéing for 3 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the tomatoes and garlic, sauté for 2 minutes. Stir in the potatoes, reserved clam liquid and salt cod. Add the chicken stock and white wine. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add the clams and parsley, cover, and continue simmering for 3 minutes. Ladle the chowder in a shallow bowl. Serve with a loaf of crusty bread.