Chicken With Clams Recipes

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CHICKEN WITH CLAMS



Chicken With Clams image

This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork. Here, it's done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well. It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons neutral oil, like grapeseed or safflower
4 chicken drumsticks or thighs, skin on, bone in
Salt and black pepper
2 tablespoons chopped garlic
2 tablespoons chopped ginger
24 littleneck clams, rinsed in several changes of water until water runs clear and then drained
1 bunch scallions, white and green parts chopped and separated
1/4 cup cilantro stems, chopped
1/2 cup cilantro leaves, chopped

Steps:

  • Heat the oil over medium-high heat in a large, deep skillet or broad pot that can later be covered. When the oil is hot, season the chicken pieces with salt and pepper, and add them to the oil. Regulate the heat so that the meat browns evenly, turning as needed. (Drumsticks have 4 sides, really; thighs only 2, so timing is variable.) When the chicken is well browned, it will be almost done.
  • Add the garlic and ginger and cook for a minute, just until they soften a bit. Add the clams and sprinkle them with the scallion whites and the cilantro stems. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid.
  • Remove the top and cook that liquid down as desired. (Perhaps not at all, perhaps until syrupy - your call.) Serve over rice, or with crispy potatoes or bread, sprinkled with the scallion greens and cilantro leaves.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 6 grams, Sodium 881 milligrams, Sugar 1 gram, TransFat 0 grams

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS



Portuguese Chicken with Chorizo and Clams image

Provided by Chuck Hughes

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

2 red peppers, halved and seeded
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound/450g chorizo, sliced
Salt and freshly ground black pepper
2 tablespoons canola oil
2 Yukon gold potatoes, diced
1 medium-size onion, halved and sliced
2 cloves garlic, smashed
15 to 20 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
Olive oil, for drizzling and garnish
Serving suggestion: Crusty Portuguese bread.

Steps:

  • Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
  • Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off.
  • Reduce the heat of the oven to 350 degrees F.
  • Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
  • In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes.
  • Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
  • Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

CHICKEN WITH CLAMS



Chicken with Clams image

I have never seen this wonderful stew appear in any other cuisine, but it is a great one, the brininess of the clams vastly improving the taste of the chicken. This dish is often served with Peasant-Style Potatoes (page 477).

Yield makes 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
Salt and black pepper to taste
2 large onions, sliced
1 tablespoon minced garlic
1 cup beef or chicken stock, preferably homemade (page 160)
2 dozen littleneck clams, well washed and scrubbed
Chopped fresh parsley leaves for garnish

Steps:

  • Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper as they cook, 10 to 15 minutes. As the pieces brown, transfer them to a platter.
  • Still over medium-high heat, add the onions to the pan and cook, stirring occasionally, until they brown nicely, about 15 minutes. Add the garlic and cook, stirring occasionally, for another minute or so. Add the stock and the chicken.
  • Cover and adjust the heat so the mixture simmers; cook for about 10 minutes. Add the clams and raise the heat to high; cook just until the clams open (if one or two are stubborn, don't worry about it; you can open them with a knife at the table), 5 to 10 minutes. Taste and adjust the seasoning, then garnish with the parsley and serve.

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS



Portuguese Chicken With Chorizo and Clams image

Make and share this Portuguese Chicken With Chorizo and Clams recipe from Food.com.

Provided by Chuck Hughes

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 red peppers, halved and seeded
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound/ 450g chorizo sausage, sliced
salt & freshly ground black pepper
2 tablespoons canola oil
2 yukon gold potatoes, diced
1 medium onion, halved and sliced
2 garlic cloves, smashed
15 -20 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
olive oil, for drizzling and garnish
crusty Portuguese bread, for serving

Steps:

  • Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
  • Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. The skin will then be easy to peel off.
  • Reduce the heat of the oven to 350 degrees F.
  • Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
  • In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir.
  • Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.
  • Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender.
  • Remove from oven. Add the clams and kale. Cook for another 10 minutes.
  • Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
  • Cook's Notes:.
  • Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

CHICKEN BOUILLABAISSE WITH CHORIZO AND CLAMS



Chicken Bouillabaisse With Chorizo and Clams image

Provided by Jonathan Reynolds

Categories     dinner, soups and stews, main course

Time 2h45m

Yield Serves 8

Number Of Ingredients 23

1/2 cup coarsely chopped onions
1/4 cup coarsely chopped celery
1/4 cup peeled, coarsely chopped carrots
2 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
1/2 teaspoon saffron threads
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour
1/4 teaspoon fennel seeds
1/4 teaspoon herbes de Provence
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 half bone-in chicken breasts
4 chicken thighs
1 1/2 cups canned plum tomatoes, diced, with liquid
1 cup dry white wine
1 dried hot red chili pepper
5 medium red bliss or Yukon gold potatoes, scrubbed and halved
10 ounces chorizo sausage, cut into 1-inch lengths
24 littleneck clams, well scrubbed
1 tablespoon Pernod
1 tablespoon chopped tarragon
Rouille (see recipe)

Steps:

  • In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.
  • Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 1/2 cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
  • Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.
  • If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 32 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams

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Top Asked Questions

What can you cook with fresh clams?
With recipes like buttery baked clam appetizers and clam dips to clams steamed in beer, Italian-style linguine with clams, stir-fried clams in black bean sauce, and of course, classic clam chowders, you'll find recipes here for cooking fresh, live clams, plus several that use canned clams.
How long does it take to cook clams?
Add the clams and sprinkle them with the scallion whites and the cilantro stems. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid. Remove the top and cook that liquid down as desired. (Perhaps not at all, perhaps until syrupy — your call.)
What is the best way to make clam chowder?
Here, it’s done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well. It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
How to cook clams for pasta?
Boil whole clams in a mixture of white wine and water, for adding to a fresh-tasting, pan-thickened green sauce flavored with onion, garlic, and flat-leaf parsley . Can't get reservations at the local Italian restaurant? Shake out the tablecloth and get cooking this easy, trattoria-style pasta with red clam sauce.

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