Chorizo And Clams Portuguese Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Emeril Lagasse

Categories     appetizer

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

8 ounces fresh chorizo sausage (about 1 link), removed from casing
1/2 cup diced white or yellow onions
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound littleneck clams (about 12 clams), cleaned and soaked in water to remove impurities
1 cup dry white wine, plus more if needed
1/2 cup fresh cilantro, coarsely chopped
3 to 4 tablespoons cold unsalted butter, cubed
Crusty bread or baguette, for serving

Steps:

  • Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
  • Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
  • Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

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.

CHORIZO AND CLAMS, PORTUGUESE STYLE



Chorizo and Clams, Portuguese Style image

Categories     Clam     Boil

Yield serves 4

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 yellow or white onion, quartered and thinly sliced
2 cloves garlic, chopped
6 ounces Chorizo (page 24)
1 tablespoon tomato paste
1 small bay leaf, crumbled
1/4 cup white wine
1/2 cup water
2 pounds clams, mussels, or a mixture, scrubbed and mussels debearded if needed

Steps:

  • In a large pot or sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes. Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes. Stir in the tomato paste, bay leaf, wine, and water and bring to a boil. Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.
  • Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes. Discard any shellfish that fail to open, then serve right away.

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.

PORTUGUESE STEAMED CLAMS



Portuguese Steamed Clams image

Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Portuguese

Time 50m

Yield 6

Number Of Ingredients 6

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

Steps:

  • Wash clams well in a sink of cold water. Discard any clams that are already opened.
  • In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
  • Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g

CHORIZO STEAMED CLAMS



Chorizo Steamed Clams image

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Steps:

  • Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
  • Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
  • When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

36 of the tiniest clams you can buy
2 tablespoons extra-virgin olive oil
1 chorizo sausage
1 onion, diced
3 cloves garlic, thinly sliced
2 tomatoes, peeled, seeded and coarsely chopped
1/2 cup coarsely chopped Italian parsley
1 bay leaf
Freshly ground pepper to taste
2 cups dry white wine

Steps:

  • Scrub the clams, discarding any with cracked or open shells that fail to close when tapped.
  • Heat the olive oil in a nonreactive large sautee pan or saucepan. Prick the sausage a few times with a toothpick. Fry the sausage over medium heat until cooked, about five minutes on each side. Transfer the sausage to a cutting board and let it cool, then cut it into thin slices.
  • Discard all but two tablespoons of the fat from the pan. Add the onion and garlic and cook over medium heat until lightly brown, about three minutes. Stir in the sausage, tomatoes, parsley, bay leaf, pepper and wine. Bring the mixture to a boil. Stir in the clams and tightly cover the pot.
  • Cook the clams over high heat until the shells open, about eight minutes. Shake the pan occasionally to give the shells room to open. Ladle the clams and cooking liquid into shallow bowls (discard any that have not opened).

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 4 grams, TransFat 0 grams

PORTUGUESE CLAMS & CHORIZO W/SPICY TOMATO SAUCE RECIPE - (4/5)



PORTUGUESE CLAMS & CHORIZO W/SPICY TOMATO SAUCE Recipe - (4/5) image

Provided by jargrr

Number Of Ingredients 13

1 large red onion
6 medium garlic cloves
1 can tomatoes (16 ounces)
1 1/2 ounces prosciutto
8 ounces spicy link sausages preferably chorizo or linquisa
1/4 cup olive oil
1/2 tbs. Paprika
1/2 tsp. Hot red pepper flakes or 1/4 tsp. Cayenne pepper
2 tbs. Minced parsley
1/2 cup white wine
1 bay leaf
30 small clams or 18 large
2 tbs. Minced cilantro leaves (I omit)

Steps:

  • Peel, halve & thinly slice the onion. Peel & mince the garlic. Coarsely chop tomatoes & reserve with juices. Cut prosciutto into 1 ½ x 1/4 inch julienne strips. Adjust oven rack to middle position & heat oven to 400 degrees. Prick sausages, put them in a small baking pan & bake until browned, about 20 minutes. Transfer sausages to a work surface, reserving pan drippings. Cool sausages slightly & cut into 1 inch pieces. Heat oil & reserved drippings in a large skillet. Add onions & cook over low heat until softened, about 30 minutes. Add paprika & red pepper flakes; cook for 2 minutes. Add garlic, tomatoes with juices, prosciutto, sausages, parsley, wine & bay leaf; simmer to blend flavors, about 10 minutes. (Can cool, cover & refrigerate overnight) (Bring sauce to a simmer if refrigerated) Add clams, over, and steam over medium heat until shells open, about 7 to 8 minutes for small clams, 15 minutes for large clams; discard any clams that do not open. Sprinkle with cilantro and serve immediately. Note: I put par boiled pieces of potato into sauce to make it more stew like. Have also put on top of pasta.

PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES



Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes image

Categories     Bread     Pork     Potato     Side     Fry     Roast     Steam     Dinner     Clam     Brine     Kosher     Simmer

Number Of Ingredients 27

2 tablespoons pork fat (from the confit)
1 1/4 pounds pork confit (see pages 213-214), cut into 1-inch cubes
Fried potatoes (recipe follows)
2 tablespoons extra-virgin olive oil
3/4 pound fresh Mexican chorizo, casings removed
1/2 cup sliced shallots
1 tablespoon thyme leaves
3 pounds Manila clams, well scrubbed
Roasted tomatoes (recipe follows)
1 1/2 cups vermouth
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces
2 tablespoons minced garlic
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Fried Potatoes
1 1/2 pounds Yukon Gold potatoes
1/4 cup extra-virgin olive oil
1 head garlic, cut in half horizontally and smashed
2 bay leaves
6 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
Roasted Tomatoes
6 Roma or other roasting tomatoes
2 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°F.
  • Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
  • Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
  • Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
  • Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
  • Fried Potatoes
  • Preheat the oven to 400°F.
  • Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
  • Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
  • Roasted Tomatoes
  • Preheat the oven to 400°F.
  • Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
  • Note
  • This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.

More about "chorizo and clams portuguese style recipes"

PORTUGUESE CLAMS AND CHORIZO SAUSAGE - KITCHEN DREAMING
2016-04-12 Once the chorizo is brown, add 2 tablespoons of olive oil and add the minced garlic and cook over low heat until softened, about 2 minutes. Add the red wine to deglaze the pan, …
From kitchendreaming.com
5/5 (1)
Total Time 20 mins
Category Dinner
Calories 343 per serving
  • While the chorizo is browning, lightly brush the bread with olive oil and toast for about 7-10 minutes, until golden brown along the edges.
  • Once the chorizo is brown, add 2 tablespoons of olive oil and add the minced garlic and cook over low heat until softened, about 2 minutes.
See details


PORTUGUESE CLAM AND CHORIZO STEW RECIPE - FOOD & WINE
2013-12-07 Step 1. Preheat the oven to 350°. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the …
From foodandwine.com
5/5 (1)
Category Stews
Servings 6
Total Time 35 mins
  • Preheat the oven to 350°. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the broth.
  • Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden. Rub the toasts with the peeled whole garlic clove and transfer each slice to a deep soup bowl.
  • In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Add the bacon and cook over moderate heat, stirring, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate and reserve it for another use. Add the onion and minced garlic to the casserole and cook over low heat until softened, about 5 minutes. Add the piquillo peppers and their liquid and cook for 1 minute. Add the chorizo and the remaining 1/2 cup of stock and bring to a boil. Add the clams, cover and cook over high heat until nearly all have opened, about 10 minutes. Discard any unopened clams. Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil and serve right away.
See details


PORTUGUESE CLAMS WITH POTATOES AND CHORIZO RECIPE
2015-12-17 In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a plate with a slotted spoon, …
From foodandwine.com
Servings 4-6
Total Time 40 mins
Category Clam
  • In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a plate with a slotted spoon, reserving the fat in the pot. Stir in the potatoes and cook, stirring occasionally, until golden, about 12 minutes. Stir in the onion and garlic and cook until golden, about 6 minutes. Stir in the wine and the clams and boil, covered, until the clams open wide, 10 to 12 minutes.
  • Divide the clam, vegetables and broth between bowls and sprinkle with cilantro and scallion. Serve.
See details


STEAMED CLAMS AND CHORIZO RECIPE - FOOD NEWS
Crumble the chorizo filling into a sauté pan and cook over high heat until browned, about 5 minutes. Remove from the pan and reserve. Heat the olive oil in a medium sauté pan over medium heat. Add the garlic and Aleppo pepper; sauté for 2 minutes. Add the clams and wine. Cook until the clams open, about 5 minutes.
From foodnewsnews.com
See details


PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS – RECIPES NETWORK
2014-10-05 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 …
From recipenet.org
See details


HOW TO MAKE A SIMPLE PORTUGUESE CLAM STEW - FEARLESS EATING
Add clam broth and bring to a simmer. Add the whole littleneck clams, cover and simmer for 5 to 7 minutes or until all the shells open. Add more clam broth, if desired. Add the cilantro and lime juice and stir in. Taste and add more lime juice, if desired. Add some of the optional pre-cooked white rice into individual bowls.
From fearlesseating.net
See details


PORTUGUESE CLAM AND CHORIZO STEW - SHELLFISH RECIPES - SEAFOOD …
2008-09-03 Drain the chorizo and discard the broth. Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden. Rub the …
From delish.com
See details


PORTUGUESE BAKED CLAMS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com
See details


10 BEST PORTUGUESE CLAMS RECIPES | YUMMLY
Portuguese Chicken with Chorizo and Clams Cooking Channel red peppers, bread, salt, ground black pepper, yukon gold potatoes and 12 more Portuguese Steamed Clams AllRecipes
From yummly.com
See details


PORTUGUESE CLAM AND CHORIZO STEW RECIPE - RECIPES.NET
2022-04-25 Add the chorizo and the remaining ½ cup of stock and bring to a boil. Add the clams, cover, and cook over high heat for about 10 minutes until nearly all have opened. Discard any unopened clams. Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil, and serve right away
From recipes.net
See details


PORTUGUESE CLAM STEW - HONEST COOKING - RECIPES
2018-03-14 Let the alcoholic part of the wine evaporate, then low the flame to medium, and add the onion and garlic sauce. Finally, stir, close the saucepan with a lid, and cook until the clams open their shells. Discard any unopened clams. Eventually, garnish with the leaves of a small bunch of cilantro and serve immediately.
From honestcooking.com
See details


CLAMS AND CHORIZO - GIRL WITH THE IRON CAST
2020-05-02 In a pot or high walled skillet, over medium heat, add 2 tbsp olive oil and diced chorizo. Sauté chorizo for 4-5 minutes until it begins to brown. Add in the minced shallot and thinly sliced garlic, sauté for one minute until fragrant. Add in 2 tbsp unsalted butter, 4 anchovy filets, and crushed red pepper flakes.
From girlwiththeironcast.com
See details


PORTUGUESE CHORIZO AND CLAM STEW RECIPE - MARTHA STEWART
Emeril Lagasse plates clams and pasta rags and sautes chorizo to make a Portuguese clam stew. New This Month ... Portuguese Chorizo and Clam Stew Recipe . Facebook Comment MORE. Twitter Google+. Emeril Lagasse plates clams and pasta rags and sautes chorizo to make a Portuguese clam stew. More Less. Watch More Videos From Cooking Fundamentals. …
From marthastewart.com
See details


CHOURIçO STUFFED CLAMS - EASY PORTUGUESE RECIPES
2013-09-02 1) Fill a large pot with 2 cups water and bring it to a boil. Add the clams to the boiling water. 2) Reduce the heat to a simmer and let the clams steam for approximately 10 minutes, until the shells open. 3) Remove the clam meat from the clams and mince the meat finely. 4) Break apart the clam shells from their hinges.
From easyportugueserecipes.com
See details


PORTUGUESE PORK WITH CLAMS RECIPE - BBC FOOD
Method. Heat the olive oil in a casserole dish. Add the pork and fry until browned on all sides. Once browned, remove the pork and set aside. Add …
From bbc.co.uk
See details


CLAMS AND SAUSAGE PORTUGUESE-STYLE - TODAY.COM
2010-03-19 Clams and sausage Portuguese-style. Three-time James Beard Award-winning food writer David Leite shares his take on a Portuguese classic, cataplana. Traditionally made with seafood and steamed in ...
From today.com
See details


10 BEST PORTUGUESE CHORIZO RECIPES | YUMMLY
2022-04-27 clams, tomatoes, chorizo, tomato purée, rice, fresh parsley, olive oil and 10 more Portuguese Chouriço & Kale Soup Portugeuse Recipes coarse salt, extra virgin olive oil, red beans, chicken broth and 9 more
From yummly.com
See details


CLAMS WITH CHORIZO RECIPE
Crecipe.com deliver fine selection of quality Clams with chorizo recipes equipped with ratings, reviews and mixing tips. Get one of our Clams with chorizo recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 92% Best recipes Crecipe.com. 45 Min; 4 Yield; Bookmark. 80% Easiest ever paella Crecipe.com Paella is an internationally acclaimed …
From crecipe.com
See details


SPANISH CLAMS WITH CHORIZO IN GARLIC SAUCE RECIPE
2020-10-08 Instructions. Place a large pot over medium heat and add the olive oil. When the oil is hot, add the onion and saute until the onion is soft and translucent. (About 3-4 minutes). Add the chorizo to the pan and continue to saute for another 3 minutes until enough fat has released to coat all the onion.
From spanishsabores.com
See details


PORTUGUESE PASTA WITH CLAMS AND CHOURIçO
2013-04-29 salt and freshly ground pepper to taste. pinch of cayenne pepper. Directions: 1) Preheat the oven to 450°. 2) Heat the olive oil in a large saucepan. 3) Add the chourico and onion and cook over moderate heat, stirring occasionally, until the onion softens and the chouriço begins to brown, about 5 minutes. 4) Stir in the cayenne.
From easyportugueserecipes.com
See details


JAMBON FROMAGE: CHOURICO AND CLAMS, PORTUGUESE STYLE
2011-07-27 4 Tbs olive oil. 1/2 glass dry white wine. fistful of chopped Italian parsley. Heat a heavy bottomed pot, add oil and saute onions, garlic and chourico. Add wine and clams, bring to a simmer and cover. Clams will open in seven or eight minutes. Discard any that fail to open. Stir in parsley and serve immediately.
From jambonfromage.blogspot.com
See details


CLAMS AND CHORIZO RECIPE - STEAMED CLAMS WITH CHORIZO | HANK …
2014-08-15 Instructions. Lay the clams in a wide pan, like a big frying pan, in one layer; you may need to do this batches. Pour 1 cup of white wine in the pan and turn the heat to high. Cover the pan and steam the clams open. Keep an eye on the pan and check every minute or two and remove each clam as soon as it pops open.
From honest-food.net
See details


PORTUGUESE SEAFOOD RICE RECIPE - ITO-JIMUSYO.COM
2022-05-12 HIGHLY recommend searching for that Portuguese Linguisa, Chorizo tends to fall apart and doesn't taste as good. Cover the rice with a lid, reduce the heat to medium-low. Wash the potatoes, wipe with a cloth, and place in a baking dish sprinkled with coarse salt. Feel free to add shrimps and other seafood favorites you may have. Add ½ of the cut coriander, ½ cup of …
From ito-jimusyo.com
See details


PORTUGUESE CHORIZO CLAM STEW WITH GARLIC AIOLI | EMERILS.COM
Prepare the Garlic Aioli and set aside. Combine the oil and andouille in a large skillet over high heat and brown the andouille, stirring occasionally, for about 3 minutes. Stir in the onions, cilantro, garlic, potatoes, salt, crushed red pepper, black pepper, and the Shrimp Stock and bring to a boil. Add the clams, tomatoes, green onions, and ...
From emerils.com
See details


PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED
Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams.
From plain.recipes
See details


PORTUGUESE PORK WITH CLAMS - FOOD FROM PORTUGAL
Directions. Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking. Season the meat with salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine. Mix everything and marinate for about two hours. Peel and wash the potatoes. Cut the potatoes into cubes and fry in hot oil.
From foodfromportugal.com
See details


SPANISH CLAMS WITH CHORIZO - GYPSYPLATE
2022-02-11 Pour in chicken stock and deglaze the pan. Add back in chorizo along with cannellini beans, thyme, saffron and black pepper. Simmer 10-15 minutes. Add in tomatoes and cook 5 more minutes. Place clams into the bean mixture, cover the skillet and cook 5 minutes. If not all of the clams have opened, cook an additional 2 minutes.
From gypsyplate.com
See details


10 BEST PORTUGUESE CLAMS RECIPES | YUMMLY
white wine, white onion, garlic, clams, cilantro, chorizo, extra virgin olive oil Portuguese Clams with Linguiça and Tomatoes Epicurious hot pepper sauce, onion, white wine, chorizo, clams, diced tomatoes and 2 more
From yummly.co.uk
See details


TASTETORONTO | CLAMS WITH CHORIZO AND POTATOES
Remove from the oven and set aside. Step 2. Split the chorizo sausage in half lengthwise, then slice on a slight diagonal about 1/2 cm thick. Heat a pot on medium high heat. Add in the remaining saloio, then the chorizo sausage and cook for 2-3 minutes until browned, use a slotted spoon to remove from the pot. Step 3.
From tastetoronto.com
See details


CHORIZO AND CLAMS | SOMETHING NEW FOR DINNER
Set aside. Heat 2 T olive oil in a large, heavy bottomed sauté pan, or dutch oven. Add onions and garlic and sauté for about five minutes, until they begin to soften. Sprinkle with paprika and continue to cook another minute. Add tomatoes and salt, and cook for about 7-8 minutes until tomatoes release their juices.
From somethingnewfordinner.com
See details


PORTUGUESE CHORIZO AND CLAM STEW - RONDA CARMAN
Instructions. In a large, heavy saucepan or Dutch oven heat the olive oil over medium-high heat. Add the chorizo, cooking until it has rendered some fat 3 to 5 minutes. Add the fennel and onions. Cook until soft and fragrant, 3-4 minutes. Add garlic, smoked paprika and crushed red pepper, cook an additional minute.
From allthebestblog.com
See details


PORTUGUESE CLAMS STEW RECIPE WITH CHORIZO AND WHITE WINE …
Jun 16, 2018 - Portuguese clams stew is a classic of the Lusitanian cuisine. The pairing of clams with chorizo is surprisingly delicious, and cilantro add freshness!
From pinterest.ca
See details


PORTUGUESE CLAMS STEW RECIPE WITH CHORIZO AND WHITE WINE …
The clams stew with chorizo is a typical recipe of the Portuguese cuisine. Indeed, the ingredients of this delicious dish are prevalent and popular in Portugal: clams, cilantro, and chorizo. The pairing of pork meat with clams is particularly traditional and protagonist of another classic dish: the Carne de Porco à Alenteja .
From philosokitchen.com
See details


EASY CHORIZO AND CLAMS SPAGHETTI RECIPE | SIMPLE. TASTY. GOOD.
Once boiling, then add the pasta and cook it until al dente. In the meantime drain the clams and discard any broken or open clams. Peel and chop the garlic. Slice the chorizo into fine strips. Pour a little olive oil in a large non-stick pan and then add the garlic. Place the pan over high heat and cook for 1 minute.
From junedarville.com
See details


PORTUGUESE CLAM AND CHORIZO STEW RECIPE | MYRECIPES
Add the piquillo peppers and their liquid and cook for 1 minute. Add the chorizo and the remaining 1/2 cup of stock and bring to a boil. Add the clams, cover and cook over high heat until nearly all have opened, about 10 minutes. Discard any unopened clams. Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil ...
From myrecipes.com
See details


PORTUGUESE SEAFOOD RICE RECIPE - 203.IS
2022-05-11 samsung s11 for sale near jurong east portuguese seafood rice recipehow to apply for california promise programhow to apply for california promise program
From 203.is
See details


PORTUGUESE CLAMS AND SAUSAGE RECIPE | LEITE'S CULINARIA
2020-04-14 Heat the oil in a large cataplana or a pot with a tight-fitting lid over medium-high heat until it shimmers. Dump in the chouriço and presunto and cook, stirring occasionally, until touched with brown, 6 to 8 minutes. Lower the heat to medium, add the onions and bay leaf, and cook, stirring occasionally, until the onions are soft, 5 to 7 ...
From leitesculinaria.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook chorizo sausage with clams?
Directions Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid.
What are chorizo steamed clams called in Spain?
I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used.
How do you cook chorizo in a pot?
Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
How do you cook clams with onions and garlic?
Wipe out the pan you cooked the clams in and heat the olive oil over medium-high heat. When it's hot, saute the onions until they are soft and the edges have browned a bit. Add the chiles, garlic and chorizo and cook for another minute or two.

Related Search