Portuguese Seafood Stew

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One of the perks about having a recipe blog is that friends are eager to share their wonderful recipes with me. This recipe was given to me by my friend Don and it was delicious! This is a recipe I will be making again and again. Simple and delicious. You can pretty much use whatever shellfish you like, mussels, lobster, crab, even fish if you like. Serve this with some good crusty bread to sop up the juice.

4.5 from 2 votes
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Portuguese Seafood Stew

376.1 Cals 50.1 Protein 9.7 Carbs 11 Fats
Yield: 4 servings
COURSE: Dinner
CUISINE: American


  • 3 dozen little neck clams, scrubbed and clean
  • 1 lb large shrimp, peeled and deveined
  • 1 lb scallops
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, chopped
  • 1.75 oz 1 link chorizo sausage, sliced
  • 1 to mato, diced
  • 3/4 cup dry white wine, I used Pinot Grigio
  • 1/4 cup water
  • 1 bay leaf
  • 1/2 cup fresh parsley, finely chopped
  • salt and fresh pepper to taste


  • In a large heavy pot, saute garlic and onion in olive oil over medium flame for about 2 minutes.
  • Add chorizo, tomatoes, wine, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes.
  • Add the clams, mix well and cover.
  • Cook about 5 minutes or until all the clams open (discard any closed clams).
  • Add shrimp and scallops and cook an additional 2-3 minutes, until seafood is completely cooked.
  • Ladle into bowls and top with a little fresh parsley.


Serving: 1/4th of recipe, Calories: 376.1kcal, Carbohydrates: 9.7g, Protein: 50.1g, Fat: 11g, Sodium: 913.6mg, Fiber: 0.9g, Sugar: 0.1g
Blue Smart Points: 4
Green Smart Points: 9
Purple Smart Points: 4
Points +: 8
Keywords: Gluten Free