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
BROTHY CLAMS AND CHORIZO
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
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
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.
GARLICKY CLAMS AND CHORIZO
Provided by Food Network Kitchen
Number Of Ingredients 13
Steps:
- In a medium pot saute chorizo, in the olive oil over medium heat, seasoned with salt and red chili flakes. Cook until browned and the fat from the chorizo has been rendered. Add the red onion and garlic, and cook until the onion is translucent. Add the clams, chicken stock, white wine, sherry vinegar and steam until open. While the clams are steaming, grill or toast slices of the crusty bread with butter or olive oil until golden. When the clams have opened toss with scallions, and parsley. Pour into a large bowl, and place grilled bread on top for garnish, and dipping.
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 AND CHORIZO WITH TOMATO AND GARLIC
Make and share this Clams and Chorizo With Tomato and Garlic recipe from Food.com.
Provided by luvmybge
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 728.8, Fat 34.5, SaturatedFat 10.1, Cholesterol 207.2, Sodium 1469.3, Carbohydrate 27, Fiber 2.2, Sugar 9.5, Protein 74.6
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.
CAULIFLOWER WITH ROASTED TOMATO SAUCE AND CHORIZO
It is worth the effort of roasting the tomatoes to make the sauce for this dish as it produces a wonderfully robust flavour. The addition of chorizo makes a tasty dish and is a delicious alternative to the well-known cauliflower cheese, which should appeal to all the family. If you are short of time, you can use a readymade tomato sauce. For a vegetarian alternative, replace the chorizo with 9oz cup mushrooms, sliced and fried.
Provided by English_Rose
Categories Cauliflower
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Place the tomatoes in a single layer in a roasting tin, with the onion and thyme, season well and drizzle with the oil.
- Roast for 15 minutes until the tomatoes are soft.
- Pour the hot stock over the tomatoes and return to the oven for a further 10 minutes.
- Cook the cauliflower florets in boiling salted water for 6-8 minutes until tender. Drain well, place in an ovenproof dish and keep warm.
- Blend the tomatoes and stock in a liquidiser or food processor until smooth (you may have to do this in 2 batches).
- Add the slices of chorizo to the cauliflower, pour over the tomato sauce and scatter with the Parmesan.
Nutrition Facts : Calories 346.1, Fat 23.2, SaturatedFat 8, Cholesterol 44.8, Sodium 701.5, Carbohydrate 19.5, Fiber 7.1, Sugar 9.2, Protein 17.9
WHITE BEANS WITH CHORIZO, CLAMS AND SHRIMP
This recipe is made with Spanish chorizo, which is sort of dried as compared to Mexican or Latin American chorizo.
Provided by threeovens
Categories Stew
Time 3h
Yield 12 cups, 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 359.6, Fat 10.6, SaturatedFat 2.1, Cholesterol 82.5, Sodium 742.4, Carbohydrate 38.9, Fiber 9.2, Sugar 2.3, Protein 25.6
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.
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Make and share this Breakfast Tacos With Chorizo, Egg and Potato recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the pico de gallo:
- Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos:
- Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate.
- Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate.
- Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes.
- Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.
- Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
Nutrition Facts : Calories 637.3, Fat 49.9, SaturatedFat 20.1, Cholesterol 371.1, Sodium 1035, Carbohydrate 13.9, Fiber 3.4, Sugar 3.4, Protein 33.5
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