This recipe is super-easy but tastes complicated, thanks to chorizo and clam juice: they provide a round, deep flavor to the wine broth that you’ll want to mop up with toasted Portuguese sweet bread. It’s remarkably light, so you’ll have plenty of room to fill up on a few cold Sagres before the meal; afterwards, a glass of Fonseca is perfect for taming the spice in the chili flakes.

Yield: 4 servings

In a stock pot on medium heat, add 2 tablespoon of extra virgin olive oil. Add onions, chili flakes, and a healthy pinch of salt,. Sauté until translucent, about 6 minutes. Add chorizo and garlic and sauté for 3 minutes. Add white wine, 1 cup water, tomatoes, and clams. Cover and bring to a boil. Steam until clams open, about 5 minutes. Divide chorizo and clams evenly among 4 large soup bowls, discarding those clams that did not open. Spoon broth with onions and garlic over clams.