Braised Clams With Shrimp And Chorizo Food

SPANISH CLAMS WITH CHORIZO IN GARLIC SAUCE

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.

CLAMS WITH CHORIZO

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.

CLAMS WITH CHORIZO

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).

BRAISED CLAMS IN PARSLEY BROTH, PEAS AND BRUSCHETTA WITH TOMATOES AND FRIED CAPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
• Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
• Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.

WHITE BEANS WITH CHORIZO, CLAMS AND SHRIMP

Steps:

• Preheat oven to 350°F.
• In a Dutch oven, over medium heat, cook chorizo in olive oil until some of the fat is rendered and it begins to brown, about 5 minutes; add in the bell pepper and cook until it begins to soften, 3 minutes.
• Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
• Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
• Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
• The consistency should be like a thin stew (if not add more water, 1/4 cup at a time); discard bay leaf and season to taste with additional salt, if necessary, and pepper.
• Meanwhile, in a large skillet, with a tight-fitting lid, heat the olive oil over medium heat; add in garlic and parsley and cook until fragrant 1 or 2 minutes.
• Add in white wine and reduce to a thin syrup, about 3 minutes; stir in crushed tomatoes and let cook until slightly reduced, 5 minutes.
• Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
• Gently stir clams into beans and heat through; season to taste with more salt, if needed.
• Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.

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.