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Mom's Portuguese Clam Bake

  • Yield: 4 servings


  • 4 small red potatoes
  • 1/2 pound Chorizo sausage, sliced
  • 4 breakfast sausages
  • 4 hot dogs
  • 4 onions, peeled
  • 2 ears sweet corn, shucked, broken into smaller pieces
  • 2 bay leaves
  • Salt, pepper and crushed red pepper
  • 2 quarts steamers (soft clams)
  • 3 tablespoons chopped green onion, for garnish
  • 3 tablespoons chopped parsley, for garnish


  • In a large pot combine potatoes, sausages, onions, corn and bay leaves. Cover with about 3 quarts cold water and season to taste with salt, pepper and crushed red pepper. Bring to a boil, reduce heat and simmer 20 minutes. Add clams, cover and cook until they open, about 15 minutes. You can serve this right from the pot at table.