Chicken With Clams Recipes

CHICKEN WITH CLAMS

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.

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS

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

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

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

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.