Clam Chowder from Baixo Alentejo

Clam Broth from Baixo Alentejo

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

Clam broth is a traditional recipe from Baixo Alentejo, where the cuisine has always expertly connected the interior with the nearby coast, making the most of products from both the sea and the land. Simple and comforting, this dish reflects a resourceful approach to cooking, characterised by the use of extra virgin olive oil, bread, and fresh herbs, transforming humble ingredients into a broth of great elegance and flavour.

The natural saltiness of the clams, the richness of the egg yolk, and the freshness of the lemon call for a balanced and fresh white wine, capable of complementing the dish without overpowering it. The Cordovil olive oil from Herdade do Estacal, fruity and slightly spicy, enhances the aromas of the clams and adds depth to the broth, acting as a true liquid pairing for the dish.

Ingredients (4 people)

• Clams 1 kg
• Minced garlic 2 cloves
• Minced onion 1 medium
• Bay leaf ½ leaf
• Egg 1 yolk
• Chopped parsley, a few leaves
• Cordovil extra virgin olive oil – Herdade do Estacal 1 dl
• Salt to taste
• Lemon, a few drops
• Water q.s. (enough to cover the ingredients and form the broth, about 7 dl)
• Finely sliced bread

Preparation

Sauté the onion, garlic, and bay leaf in olive oil over low heat. Separately, open the clams, without any seasoning. Remove them from their shells and reserve the liquid, which should be strained through a fine cloth.

Add the clam liquid to the sauté, then add the indicated amount of water (q.s., enough to cover the ingredients, about 7 dl) and season with salt. After it comes to a boil, add the cleaned clams.

Remove from the heat and carefully stir in the egg yolk, mixing to prevent it from curdling. Add a few drops of lemon and the chopped parsley. Pour the hot broth over finely sliced bread and serve in a covered dish or tureen.

Variation

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

Pairing

The Antão Vaz & Arinto from Herdade do Estacal complements the freshness and lightness of the broth, balancing the saltiness of the clams and the richness of the bread.
The Cordovil Extra Virgin Olive Oil – Herdade do Estacal, fruity, slightly spicy, and aromatic, intensifies the flavour of the clams and the broth, acting as an essential complement to the pairing. It should be served fresh, directly over the sauté or in the finished dish.

Nutritional Information:

Per serving (1 portion)

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

The nutritional values presented are estimates calculated based on food composition tables and may vary according to the ingredients used, cooking methods, and quantities actually consumed. This information is provided for indicative purposes.

Sources

Manuel Camacho Lúcio, Regional Cuisine of Baixo Alentejo
Traditional recipes from Baixo Alentejo

Traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”.