- In a saucepan, heat 60 ml (4 tablespoons) of olive oil over high heat. Add clams and white wine. Cover and cook for about 5 minutes or until all clams are open (discard any that remain closed). Remove clams and reserve juices.
- With a spoon, remove meat from shells and keep separate.
- In a skillet, sauté onion and garlic in remaining olive oil and deglaze with reserved juices. Add tomatoes, chorizo, chopped clams and salt.
- Preheat the oven’s broiler. Place clamshells on a baking sheet and fill with sauce. Sprinkle with cheese and parsley and broil for about 2 minutes or until tops are nicely browned.
This recipe is from Helena Loureiro’s book "Helena: 100 recettes portugaises "