Spanish Clams With Chorizo In Garlic Sauce Recipes

SPANISH CLAMS WITH CHORIZO

Steps:

• Scrum the clams under cold water to clean the shells, then place them in a colander. Fill a large pot with cold water and mix in 2 tablespoons of salt per liter. Once well mixed, submerge the colander full of clams into the water. Leave them for 20-30 minutes to purge the sand, then drain.
• Heat 2 Tbsp olive oil in a skillet over medium high heat. Add chorizo and brown each side, then remove to a plate.
• Add onion to the skillet and sauté until lightly browned. Then, add in garlic and sauté for one minute.
• 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. Any clams that do not ultimately open should be discarded.
• When ready to serve, garnish with more thyme or chopped parsley and give it all a generous dousing of olive oil.

CHORIZO CLAMS

Steps:

• 1. In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.
• 2. While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.
• 3. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and a cilantro sprig.

CLAMS AND CHORIZO WITH TOMATO AND GARLIC

Steps:

• Cook garlic and chorizo/soppresata in oil in a large frying pan over moderate heat, stirring occasionally until garlic is light brown.
• Add tomatoes and bring to a simmer, breaking up all large pieces.
• Simmer, uncovered, stirring occasionally until sauce is thickened -- about 15 minutes.
• Stir in clams and cook covered over moderately high heat, stirring once, until clams open (9-12 minutes)
• Discard any clams that have not opened after 12 minutes.
• Serve immediately.

CLAMS AND CHORIZO WITH TOMATO AND GARLIC

Steps:

• Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.
• Stir in clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes. (Discard any that have not opened after 12 minutes.) Serve immediately.