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Portuguese Seafood Stew

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Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes! Serve it with some crusty bread and enjoy!

Portuguese Seafood Stew
Portuguese Seafood Stew

This Portuguese Seafood Stew is simple and delicious. It’s loaded with fresh seafood and flavored with garlic, onion, white wine, bay leaf, and parsley. You can pretty much use whatever seafood you prefer, like mussels, lobster, crab, or even fish. For some other seafood stew recipes you might like, try this Coconut Broth Clams with Lemongrass and Jamaican Coconut Shrimp Stew.

Seafood Stew

How to Make Seafood Stew

This Portuguese seafood stew will be ready for dinner in just a few quick steps.

  1. Sauté the garlic and onion until soft.
  2. Add the chorizo, tomatoes, wine, bay leaf, ¼ cup of the parsley, and simmer for five minutes.
  3. Add the clams, cover the pot, and cook for about five minutes until the clams open.
  4. Stir in the shrimp and scallops and cook for a few minutes.

What do you eat seafood stew with?

Serve this stew with some good crusty bread to soak up the juice. To round out the meal, make a salad to go with it.

Variations & Tips:

  • Switch out any of the seafood with crab, lobster, or a white fish like cod or halibut, or feel free to double up on any and omit another kind.
  • If you can’t find clams, use mussels or double the shrimp.
  • Throw out any of the clams that are still closed after cooking them.
  • If you don’t eat pork, sub the chorizo for chicken, turkey, or soy chorizo.
  • Want more flavor? Swap the water for clam juice or add anchovies.
  • When cooking with wine, make sure to use good wine that you would actually drink. If you don’t want to cook with wine, you could substitute it with clam juice.
  • Swap the parsley for cilantro.

clams and shrimp stewseafood stew with clams

More Seafood Recipes You’ll Love:

Portuguese Seafood Stew

4.95 from 17 votes
Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes!
Course: Dinner
Cuisine: portuguese
Portuguese Seafood Stew
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 /4th of recipe


  • 3 dozen little neck clams, scrubbed and clean
  • 1 lb large shrimp, peeled and deveined
  • 1 lb bay scallops
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, chopped
  • 1.75 oz 1 link chorizo sausage, sliced
  • 1 large ripe tomato, 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
  • kosher salt and fresh pepper to taste


  • In a large heavy pot, saute garlic and onion in olive oil over medium heat for about 3 to 5 minutes, until soft.
  • Add chorizo, tomatoes, wine, water, 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 and the shrimp are opaque.
  • Ladle into bowls and top with a little fresh parsley.

Last Step:

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Serving: 1 /4th of recipe, Calories: 447 kcal, Carbohydrates: 16.5 g, Protein: 59.5 g, Fat: 10.5 g, Saturated Fat: 3 g, Cholesterol: 242 mg, Sodium: 1554.5 mg, Fiber: 1 g, Sugar: 3 g


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45 comments on “Portuguese Seafood Stew”

  1. This is DELICIOUS! Hard to believe with so few ingredients. I leave out the clams, I use 1lb cod, 1lb shrimp and 1/2lb scallops. Boar’s Head makes a great chicken chorizo that is fully cooked, I sauté that with the onion and I use a 14oz can of undrained fire roasted tomatoes for the fresh tomato, it’s just easier. Pino Grigio works well.

    1. Yes, and it works just fine. The fish and seafood release some juices as they cook. It’s a stew not a soup and it’s delicious!

  2. Made this for dinner tonight. It was amazing, in fact my husband said it was the best thing he has eaten.  A definite keeper, will make again.  Thanks!

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    Pattie Quijada

    This recipe was absolutely amazing. My husband and I like a little extra sauce to dip some Italian bread in so I added a little bit of unsalted vegetable broth. This is a must try!!!!!!!!

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    Paula A Koehler

    How can I rate any of the skinnytaste recipes if I’m licking my fingers? Oh my delicious…easy and….delicious! Yumm!

  5. Made this over the weekend. Was delicious and so easy to make. Used Congolese clams and added mussels.

    As a side note – Love your site and your recipes but the amount of pop ups of advertisements  all over the page are quite frustrating

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    Lala Corriere

    So delicious. I used mussels over the clams and bulk chorizo. My husband is still raving. So am I!

  7. Delicious & simple recipe and I am making it again tonight. I purchased uncooked Chorizo which I precook in the air fryer.  I assume this this recipe calls for precooked Chorizo because  the time doesn’t seem like enough to thoroughly cook the sausage. You might want to specify. I love your recipes. 

  8. Made this tonight as per the recipe.  It was amazing.  Next time i would double up in the chorizo and add pepper flakes.  But, seriously this was amazing.  I did NOT log the crusty garlic bread used for soaking up the broth!!  Thanks Gina for another amazing recipe 🥰

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    Billie K Garcia

    Was skeptical about this at first…I mean chorizo and fish is all foreign to me. It is DELISH!!!I use soyrizo instead of chorizo and halibut instead of clams. So tasty, I can’t wait to make it again!!!!Thanks again,Gina!!!!

  10. I made this tonight and it was absolutely amazing! I live on Vancouver Island in British Columbia. I used local spot prawns, sockeye salmon and mussels. Seriously to die for!   

  11. Just made this a few days ago & it was delish!  Very easy recipe and quick- but fresh, and a great healthy dish!  We used fresh fish stock instead of water since our local fish market sells it.  Our market only had bulk chorizo, so we made little meatballs, sautéed them and threw them in.  Yumm!  Thanks for the great recipe, as always Gina!