6 tablespoons (90 ml) olive oil

12 clams, well scrubbed

1/4 cup (60 ml) white wine

1 small onion, thinly sliced

1 clove garlic, chopped

3 plum tomatoes, peeled and diced

1/3 cup (80 ml) chorizo, diced

1 teaspoon (5 ml) salt

1/2 cup (125 ml) São Jorge cheese, grated

2 tablespoons (30 ml) fresh parsley, finely chopped

In a saucepan, heat 60 ml (4 tablespoons) of olive oil over high heat. Add clams and white wine. Cover and cook for about 5 minutes or until all clams are open (discard any that remain closed). Remove clams and reserve juices.

With a spoon, remove meat from shells and keep separate.

In a skillet, sauté onion and garlic in remaining olive oil and deglaze with reserved juices. Add tomatoes, chorizo, chopped clams and salt.

Preheat the oven’s broiler. Place clamshells on a baking sheet and fill with sauce. Sprinkle with cheese and parsley and broil for about 2 minutes or until tops are nicely browned.

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