Clam Chowder from Baixo Alentejo

Clam broth from Baixo Alentejo is a traditional recipe where cuisine has always known how to connect the interior with the nearby coast, taking advantage of both seafood and land produce. Simple and comforting, this dish reflects a resourceful cooking style, characterized by the use of extra virgin olive oil, bread, and fresh herbs, transforming humble ingredients into a broth of great elegance and flavor.

The natural salinity of the clams, the richness of the egg yolk, and the freshness of the lemon call for a balanced and fresh white wine. Herdade do Estacal’s Cordovil olive oil, fruity and slightly spicy, enhances the clam aromas and adds depth to the broth.

Pairing: Antão Vaz & Arinto – Herdade do Estacal | Cordovil Extra Virgin Olive Oil – Herdade do Estacal

Yield: 4 servings
Preparation: 10 minutes
Cooking: 20 minutes
Total time: approximately 30 minutes

Ingredients for clam broth

• 1 kg clams
• 2 minced garlic cloves
• 1 medium chopped onion
• ½ bay leaf
• 1 egg yolk
• Chopped parsley q.b.
• 1 dl Cordovil Extra Virgin Olive Oil – Herdade do Estacal
• Salt to taste
• A few drops of lemon juice
• Approximately 7 dl water
• Thinly sliced Alentejo bread

How to make Baixo Alentejo clam broth

1. Sauté the aromatics. Sauté the onion, garlic, and bay leaf in Cordovil olive oil over low heat for 5 minutes.
2. Open the clams. Separately, open the clams without seasoning. Remove them from their shells and reserve the liquid, strained through a fine cloth.
3. Make the broth. Add the clam liquid to the sautéed aromatics, add the necessary water (approximately 7 dl), and season with salt. Bring to a boil for 5 minutes.
4. Add the clams. Add the cleaned clams to the broth and cook for 2 minutes.
5. Incorporate the yolk. Remove from heat and carefully incorporate the egg yolk, stirring to prevent it from curdling. Add a few drops of lemon juice and the chopped parsley.
6. Serve. Pour the hot broth over thinly sliced Alentejo bread and serve in a covered dish or terrine.

Variation

Substitute the egg yolk and lemon with a dessertspoon of flour dissolved in a little vinegar. Proceed in the same way for the rest of the recipe.

Tips for a more flavorful broth

The secret lies in the clam liquid — don't waste it. Strained through a fine cloth, it gives the broth its deep, marine flavor. Always use day-old Alentejo bread to absorb the broth well without falling apart.

Wine to pair with clam broth

We suggest Herdade do Estacal’s Antão Vaz & Arinto, served well chilled. Balanced and fresh, it accompanies the salinity of the clams and the richness of the bread without overpowering the flavors of the dish.

Indicative nutritional information

Per serving (1 person):

• Energy: 320 – 400 kcal
• Protein: 18 – 25 g
• Total fat: 18 – 24 g
• of which saturated: 3 – 5 g
• Carbohydrates: 20 – 30 g
• Sugars: 2 – 4 g
• Fiber: 2 – 4 g
• Salt: 2.0 – 3.0 g

The values presented are estimates calculated based on the indicated quantities and may vary according to the ingredients used. This information is provided for guidance only.

Bring this Alentejo tradition to your table

Prepare this recipe with Herdade do Estacal's Cordovil Extra Virgin Olive Oil and also discover our Alentejo Açorda with Cod and Poached Egg.

Traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo" (At the Table with Alentejo), maintaining the original methods and ingredients entirely.
Source: Manuel Camacho Lúcio, Cozinha Regional do Baixo Alentejo (Regional Cuisine of Baixo Alentejo).