Clams And Chourico Food

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BROTHY CLAMS AND CHORIZO



Brothy Clams and Chorizo image

Provided by Kelsey Nixon

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/2 pound Spanish chorizo sausage, diced
1 large fennel bulb, diced
1 large Spanish onion, diced
4 cloves garlic, grated or minced
1 teaspoon pimenton (smoked Spanish paprika)
Pinch crushed red pepper
2 cups clam juice
1 cup dry white wine
3 dozen littleneck clams, scrubbed clean
4 tablespoons fresh parsley leaves, roughly chopped
2 tablespoons (1/4 stick) unsalted butter
1 lemon, zested and juiced
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!

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

CLAM AND CHOURIçO DRESSING



Clam and Chouriço Dressing image

Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting "Freedom From Want" gives Americans its most enduring vision of the holiday table. It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation's most flavorful hyphenated cuisines. Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço. Fresh chorizo is an acceptable substitution, but canned clams are not.

Provided by Sam Sifton

Categories     dinner, stuffing and dressing, side dish

Time 1h

Yield 10 servings

Number Of Ingredients 12

6 cups stale country bread, cut into 1 1/2-inch cubes (1 1/4 pounds)
1 pound fresh chouriço sausage (or use fresh chorizo), casing removed
1 tablespoon minced garlic
1 large white onion, diced (2 cups)
4 stalks celery, diced (1 1/2 cups)
2 tablespoons minced fresh thyme
1 tablespoon minced fresh sage
8 tablespoons unsalted butter
2 tablespoons whole grain mustard
1/2 bunch fresh parsley, chopped (2/3 cup)
1 dozen shucked and chopped quahog clams, liquor reserved (see note)
Kosher salt and ground black pepper

Steps:

  • Heat oven to 325 degrees. Spread bread cubes on a baking sheet in a single layer and bake 10 to 15 minutes, or until lightly toasted; set aside.
  • Increase oven temperature to 375 degrees. Heat a large skillet over medium heat and add sausage. Sauté, breaking up meat with a wooden spoon, until fat has rendered and sausage is cooked through, 8 to 10 minutes. Remove to a large bowl with a slotted spoon and set aside. Discard all but 2 tablespoons of the fat left in the pan.
  • Add garlic, onion, celery, thyme and sage to pan and cook over medium-low heat, stirring, until vegetables start to soften, about 5 minutes. Remove vegetables to bowl with sausage.
  • Melt butter in a small saucepan over medium heat. Cook, swirling pan, until foam subsides and butter just begins to brown and smell nutty.
  • Add bread cubes, mustard, parsley, brown butter, clams and clam liquor to bowl with sausage and vegetables and mix well. Season with salt and pepper to taste. Transfer dressing to a baking dish and bake until golden brown and crisp on top, about 15 minutes.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 4 grams, TransFat 0 grams

STEAMED CLAMS IN WINE AND CHORIZO



Steamed Clams in Wine and Chorizo image

Categories     Steam     Sausage     Clam     Bell Pepper     White Wine     Summer     Cilantro     Gourmet

Yield Makes 2 servings

Number Of Ingredients 10

1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1/2 teaspoon cumin seeds
1/4 teaspoon salt
2 tablespoons olive oil
3/4 cup dry white wine
2 lb littleneck clams (2 inches wide), scrubbed
1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
2 tablespoons fresh cilantro

Steps:

  • Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
  • Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

DAD'S FAMOUS STUFFIES



Dad's Famous Stuffies image

The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 7

20 fresh large quahog clams (about 10 pounds)
1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
1 large onion, chopped (about 2 cups)
3 teaspoons seafood seasoning
1 package (14 ounces) herb stuffing cubes
1 cup water
Optional: Lemon wedges and hot pepper sauce

Steps:

  • Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Emeril Lagasse

Categories     appetizer

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

8 ounces fresh chorizo sausage (about 1 link), removed from casing
1/2 cup diced white or yellow onions
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound littleneck clams (about 12 clams), cleaned and soaked in water to remove impurities
1 cup dry white wine, plus more if needed
1/2 cup fresh cilantro, coarsely chopped
3 to 4 tablespoons cold unsalted butter, cubed
Crusty bread or baguette, for serving

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.

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

CLAMS AND CHORIZO WITH TOMATO AND GARLIC



Clams and Chorizo With Tomato and Garlic image

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

4 garlic cloves, minced
1/4 lb hot spanish chorizo sausage, cut into 1/4 inch dice (or Italian soppresata, 3/4 cup)
2 tablespoons extra virgin olive oil
2 (14 ounce) cans stewed tomatoes
4 lbs littleneck clams, scrubbed

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 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.

GRILLED BLUEFISH WITH CHOURICO AND CLAMS



Grilled Bluefish With Chourico And Clams image

Provided by Sam Sifton

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 8-ounce bluefish fillets
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
1/2 pound chourico, halved lengthwise
2 tablespoons minced garlic
16 littleneck clams
3 plum tomatoes, seeded and diced
1 cup dry white wine
1 lemon, halved
1/4 cup roughly chopped parsley

Steps:

  • Build a fire in your grill, leaving about 1/3 of grill free of coals. Rub fillets with 1 tablespoon olive oil and sprinkle generously with salt and pepper.
  • When coals are covered with gray ash and fire is medium (you can hold your hand 5 inches above coals for 3 to 4 seconds), put chourico on grill cut-side down, just along edge of coals. Put remaining oil and the garlic in a disposable foil pan and place on grill over part with no coals. Stir occasionally so garlic does not burn.
  • Put fish fillets on grill flesh-side down, directly over coals. Put clams on grill directly over coals.
  • As clams open, place them in the pan with the oil and garlic. When chourico is nicely seared (about 5 minutes), place it in same pan. After 5 minutes, flip fish and continue to cook for another 5 minutes, or until it is opaque throughout.
  • Add tomatoes and wine to pan, season with salt and pepper, and move pan directly over coals; continue to cook for 2 minutes.
  • Halve each piece of chourico crosswise. Divide clams, chourico and fish among four shallow bowls, squeeze lemon over top and sprinkle with parsley.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 55 grams, SaturatedFat 4 grams, Sodium 981 milligrams, Sugar 2 grams, TransFat 0 grams

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