Clams With Chorizo Food

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CHORIZO STEAMED CLAMS



Chorizo Steamed Clams image

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

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

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



Clams with Chorizo image

Provided by Jose Garces

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces Spanish-style dried chorizo, sliced into thin rounds
1 small Spanish onion, diced
Pinch of red pepper flakes
1 clove garlic, minced
24 cockles or other small clams, cleaned
1/4 cup bottled clam juice
1/2 cup dry white wine
1 tablespoon unsalted butter
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground pepper
Crusty bread, for serving

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.

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

36 of the tiniest clams you can buy
2 tablespoons extra-virgin olive oil
1 chorizo sausage
1 onion, diced
3 cloves garlic, thinly sliced
2 tomatoes, peeled, seeded and coarsely chopped
1/2 cup coarsely chopped Italian parsley
1 bay leaf
Freshly ground pepper to taste
2 cups dry white wine

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

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.

WHITE BEANS WITH CHORIZO, CLAMS AND SHRIMP



White Beans With Chorizo, Clams and Shrimp image

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

1/4 lb spanish chorizo, diced
2 tablespoons olive oil
1 green bell pepper, chopped
1 onion, chopped
4 garlic cloves, chopped
1 lb dried white bean (such as cannellini or Great Northern)
7 cups water
1 bay leaf
1 teaspoon kosher salt, plus more to taste
fresh ground black pepper
2 tablespoons olive oil
4 garlic cloves, chopped
3 tablespoons fresh parsley, chopped
1/2 cup dry white wine
1 1/4 cups crushed tomatoes
1 lb shrimp, peeled and cut into bite-size pieces
2 lbs manila clams
kosher salt
chopped pickled green pepper, such as pepperoncini for garnish
chopped parsley, for garnish

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

STEAMED CLAMS WITH CHORIZO AND TOMATOES



Steamed Clams With Chorizo and Tomatoes image

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

2 tablespoons extra virgin olive oil
1 1/2 cups chorizo sausage (cut lengthwise and thinly sliced )
1 white onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 lbs tomatoes, chopped
1 tablespoon sherry wine vinegar or 1 tablespoon wine vinegar
4 lbs clams (scrubbed)
1/2 cup chopped fresh basil

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 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.

RAZOR CLAMS WITH CHORIZO



Razor Clams with Chorizo image

serves 4 as a starter

Provided by maurvb

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat a large, deep frying pan or wide, shallow saucepan over a high heat.
  • Thickly slice or roughly chop the chorizo and fry in a little olive oil for about 5 minutes.
  • Add the butter and a dash more olive oil.
  • Scrub the clams well in cold water.
  • Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
  • 5. Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
  • Toss the clams in the butter, then let them fry for a couple of minutes until they start to open.
  • Pour in the wine and let it bubble for a further minute.
  • Then add the parsley and season with salt and pepper

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