CLAMS WITH CHORIZO
Provided by Jose Garces
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CHORIZO STEAMED CLAMS
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
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
Provided by Emeril Lagasse
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
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 SEAFOOD CATAPLANA
Steps:
- In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
- Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
- Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.
CLAMS IN A CATAPLANA CASA VELHA
Steps:
- Meanwhile, prepare the sauce: Cook the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat for 8 to 10 minutes, or until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 minutes longer. The sauce can be made as much as 2 days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
- To assemble the cataplana: Spoon 1/2 the tomato mixture into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 minutes over moderately low heat, do not lift cover. Open the cataplana or kettle, scatter the parsley evenly on top, and then toss the clams lightly. If clams have not opened, cover and cook slowly for 5 to 10 minutes longer or until the clams open. Discard any that do not.
- Carry the cataplana or kettle to the table, take off lid, and ladle into large soup plates. Cook's note: Types of small clams to use are West Coast butter clams or small Littleneck clams. Also, be sure to put out a large bowl for empty clamshells.
BRAISED CLAMS WITH SHRIMP AND CHORIZO
Steps:
- In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread.
- Preheat the oven to 275 degrees F.
- In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or until bread is golden brown.
CHORIZO WITH SHRIMP, CLAMS AND MUSSELS
Provided by Corbin Tomaszeski
Categories appetizer,European,lunch,Main,pork,Shellfish
Number Of Ingredients 11
Steps:
- Preheat a sauté pan with olive oil over medium heat.
- Remove the meat from the chorizo sausage and add to the hot pan. Add the shallots and minced garlic and continue to cook for approx. 5-7 minutes.
- Add the fresh clams and cover for 2 minutes. Add the shrimp, mussels and deglaze the pan with white wine. Cover the sauté pan and continue to cook until the clams and mussels open.
- Add the fresh parsley and season with salt and pepper. Remove from heat and discard any unopened mussels or clams.
- Divide the sausage and seafood onto two plates and garnish with the fresh basil cress. Serve while hot with crusty bread.
CHORIZO AND CLAMS, PORTUGUESE STYLE
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.
CLAMS WITH CHORIZO
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
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 IN A CATAPLANA CASA VELHA
Steps:
- Scrub the clams well in cool water, pile in a large deep kettle, add the cold water, salt, and the cornmeal, which acts as an irritant that forces the clams to purge themselves of grit. Let the clams stand in the cold water about 1 hour.
- Meanwhile, prepare the sauce: Stir-fry the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat 8 to 10 minutes until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover, and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and pepperoni, re-cover, and cook 30 minutes longer. Note: You can make the sauce as much as two days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
- To assemble the cataplana, spoon half the tomato mixture into the bottom of a very large cataplana (it should measure about 15 inches across) or into a large heavy Dutch-oven type of kettle, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce, cover tight, and cook 10 minutes over moderately low heat - no peeking. Open the cataplana or kettle, pour in the wine, scatter the parsley evenly on top, then toss the clams lightly. Re-cover and cook slowly 15 to 20 minutes longer until the clams open - discard any that do not.
- Carry the cataplana or kettle to the table, open, and ladle into large soup plates. Serve with Pão or other rough country bread. Note: Be sure to put out a large bowl for empty clam shells.
CLAMS WITH CHORIZO, PEPPERS, AND POTATOES
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
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.
STEAMED CLAMS WITH CHORIZO AND TOMATOES
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
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.
CLAMS, SHRIMP & CHORIZO CATAPLANA RECIPE
Provided by á-178825
Number Of Ingredients 13
Steps:
- Heat oil in lg pan with lid over med high heat. Add chorizo & cook stirring occasionally 5 min until browned. Add onion, next 4 ingredients & red pepper. Cook 5 min until vegetables are tender. Stir in tomatoes & wine. Bring to boil. Add clams & shrimp. Cover tightly with lid & cook shaking pan occasionally, 7 min until clams open. (Discard any that do not open.). Open pan carefully & sprinkle with parsley. Use Cataplana pan if available (Portuguese clam shaped pan with hinged lid that locks).
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