Clams With Chorizos Recipes

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SPANISH CLAMS WITH CHORIZO IN GARLIC SAUCE



Spanish Clams with Chorizo in Garlic Sauce image

This Spanish clams and chorizo recipe is the perfect dish to whip out for guests. It's quick, easy, and delicious; and perfect for mopping up with bread!

Provided by David Pope

Categories     Main Course

Number Of Ingredients 9

2 tbsp olive oil
1 medium onion (finely diced)
1/2 lb semi-cured chorizo (sliced into 1/4-inch pieces)
8 cloves garlic (diced)
1 tsp smoked paprika
3 cups white wine
6 lbs littleneck clams (scrubbed and rinsed)
1/2 cup fresh parsley leaves
2 tbsp butter

Steps:

  • 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.
  • Next, add the garlic and paprika to the pot. Stir and saute for another minute until aromatic.
  • Pour the white wine into the pot. Bring to the boil and add the clams to the pot. Distribute the clams evenly across the pot. Cover with a lid and cook for 6-7 minutes until the clams have opened up. Discard any that do not open.
  • Remove the pot from heat and stir in the parsley and butter. Season with salt and pepper and serve in hot bowls with crusty bread.

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 Jose Garces

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces Spanish-style dried chorizo, sliced into thin rounds
1 small Spanish onion, diced
Pinch of red pepper flakes
1 clove garlic, minced
24 cockles or other small clams, cleaned
1/4 cup bottled clam juice
1/2 cup dry white wine
1 tablespoon unsalted butter
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground pepper
Crusty bread, for serving

Steps:

  • Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
  • Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.

CLAMS AND CHOURICO



Clams and Chourico image

These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.

Provided by SKISMITTY

Categories     Appetizers and Snacks     Tapas

Time 30m

Yield 4

Number Of Ingredients 12

24 small clams in shell, scrubbed
¼ cup cornmeal
¼ cup olive oil
3 cloves garlic, minced
8 ounces chourico sausage, diced
1 medium red onion, sliced
1 pinch red pepper flakes
1 (12 fluid ounce) can or bottle dark beer
1 (8 ounce) bottle clam juice
1 (28 ounce) can crushed roma tomatoes
3 tablespoons chopped fresh oregano
1 pinch salt and pepper to taste

Steps:

  • Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
  • Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
  • Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 23.2 g, Cholesterol 45.6 mg, Fat 30.5 g, Fiber 2.9 g, Protein 12.9 g, SaturatedFat 7.8 g, Sodium 910.4 mg, Sugar 6.2 g

SPICY CLAM CHORIZO PASTA



Spicy Clam Chorizo Pasta image

Clams work their way into plenty of dishes in the Baja Peninsula of Mexico, which is where the chef Pati Jinich picked up this recipe for pasta con salsa picante de chorizo y almejas. The dish, which she featured on an episode of her PBS show, "Pati's Mexican Table," is a nod to the prized clams that are harvested in and around the coastal lagoons on Mexico's Pacific shores. It pays homage to the surf-and-turf dishes in Tijuana, where cooks find seemingly endless ways to mix meat and seafood on a single plate. The dish takes its aggressive heat from chorizo and chiles de arbol, but it can be dialed down by substituting 1/2 teaspoon or less of red-pepper flakes. The beer in the dish is Ms. Jinich's nod to the craft-beer boom in Baja.

Provided by Kim Severson

Categories     dinner, weeknight, pastas, seafood, main course

Time 45m

Yield 4 large servings

Number Of Ingredients 14

4 to 5 dozen small littleneck clams
4 tablespoons olive oil
1/2 pound chorizo sausage, casings removed and filling chopped
1 cup finely chopped white onion
5 garlic cloves, pressed or finely chopped
2 chiles de arbol, stemmed and chopped (keep the seeds), plus more to taste
1 cup light beer
1/2 teaspoon kosher or sea salt, or to taste
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon honey
1 pound spaghetti
2 tablespoons chopped cilantro leaves, for garnish
2 tablespoons chopped parsley leaves, for garnish

Steps:

  • Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren't closed. Drain well.
  • Heat 2 tablespoons of the olive oil in a large pot or casserole with a lid set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with 2 wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
  • Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple of minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, shaking the pot occasionally to help distribute the clams, until the shells open.
  • Remove the lid and, using a slotted spoon, transfer the clams into a bowl, including the clam meat that may have fallen from the shells, and discarding those with closed shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover and cook for 10 to 12 minutes, stirring once in between.
  • Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
  • Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clam meat and the clams still in their shells. Mix well.
  • Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls. Garnish with the parsley and cilantro, and serve.

Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 25 grams, Carbohydrate 117 grams, Fat 39 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1877 milligrams, Sugar 17 grams, TransFat 0 grams

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

CLAMS WITH CHORIZO, PEPPERS, AND POTATOES



Clams with Chorizo, Peppers, and Potatoes image

Provided by Maggie Ruggiero

Categories     Pepper     Potato     Quick & Easy     Dinner     Sausage     Clam     Bell Pepper     Fall     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

2 medium onions, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup extra-virgin olive oil
1 1/2 pounds Yukon Gold potatoes
1/2 cup dry white wine
1 (2-inch) piece Spanish chorizo (cured sausage), cut into thin half-moons
2 dozen small hard-shelled clams, scrubbed
1 tablespoon chopped flat-leaf parsley

Steps:

  • Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.
  • Meanwhile, peel potatoes and cut into 3/4-inch pieces.
  • Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.
  • Add wine and briskly simmer, uncovered, 2 minutes.
  • Add chorizo and clams and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Divide among bowls and sprinkle with parsley.

BROTHY CLAMS AND CHORIZO



Brothy Clams and Chorizo image

Make and share this Brothy Clams and Chorizo recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1/2 lb spanish chorizo sausage, diced
1 large fennel bulb, diced
1 large Spanish onion, diced
4 garlic cloves (grated or minced)
1 teaspoon pimentos (smoked Spanish paprika)
1 pinch crushed red pepper flakes
2 cups clam juice
1 cup dry white wine
3 dozen littleneck clams, scrubbed clean
4 tablespoons fresh parsley leaves, roughly chopped
2 tablespoons unsalted butter
1 lemon, zested and juiced
1 loaf crusty bread, for serving

Steps:

  • In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
  • Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
  • After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

Nutrition Facts : Calories 1372.5, Fat 40.7, SaturatedFat 14.3, Cholesterol 104.4, Sodium 3278.3, Carbohydrate 175.8, Fiber 9.9, Sugar 13.2, Protein 65.4

STEAMED CLAMS WITH CHORIZO AND TOMATOES



Steamed Clams With Chorizo and Tomatoes image

For the Clam and Chorizo lovers, this is a easy dish, full of flavor. I made it a few years back and let me say, using some crusty bread to soak up this sauce is a must! Make it a Romantic dish or serve to your party guests. It is sure to please! I got this recipe from a 2006 Canadian Living magazine, and I forgot all about it, until I went through my cookbooks. This can be served as a appetizer as well. Please enjoy :)

Provided by daisygrl64

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 1/2 cups chorizo sausage (cut lengthwise and thinly sliced )
1 white onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 lbs tomatoes, chopped
1 tablespoon sherry wine vinegar or 1 tablespoon wine vinegar
4 lbs clams (scrubbed)
1/2 cup chopped fresh basil

Steps:

  • In a dutch oven heat olive oil over medium heat.
  • fry chorizo, onion, garlic, salt and pepper stirring until onion are golden.
  • stir in tomatoes and vinegar.
  • cook over medium heat until tomatoes are tender (about 15 minutes).
  • add clams, cover and bring to a boil.
  • cook just until clams open wide (8 to 10 minutes).
  • discard any clams that do not open.
  • Remove from heat, stir in basil and serve.
  • served with crusty bread to sop up sauce.

RAZOR CLAMS WITH CHORIZO



Razor Clams with Chorizo image

serves 4 as a starter

Provided by maurvb

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat a large, deep frying pan or wide, shallow saucepan over a high heat.
  • Thickly slice or roughly chop the chorizo and fry in a little olive oil for about 5 minutes.
  • Add the butter and a dash more olive oil.
  • Scrub the clams well in cold water.
  • Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
  • 5. Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
  • Toss the clams in the butter, then let them fry for a couple of minutes until they start to open.
  • Pour in the wine and let it bubble for a further minute.
  • Then add the parsley and season with salt and pepper

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.

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From charlottefashionplate.com


IMPOSSIBLE™ CHORIZO AND CLAMS RECIPE | IMPOSSIBLE FOODS
1/2 Teaspoon Black Pepper. 1/4 Teaspoon Ginger Powder. 1 Tablespoon Oregano. Toast all spices in a dry pan over medium heat until fragrant. Let cool. Mix Impossible™ Burger, …
From impossiblefoods.com


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