Chorizo And Clams Portuguese Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS



Portuguese Chicken with Chorizo and Clams image

Provided by Chuck Hughes

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

2 red peppers, halved and seeded
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound/450g chorizo, sliced
Salt and freshly ground black pepper
2 tablespoons canola oil
2 Yukon gold potatoes, diced
1 medium-size onion, halved and sliced
2 cloves garlic, smashed
15 to 20 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
Olive oil, for drizzling and garnish
Serving suggestion: Crusty Portuguese bread.

Steps:

  • Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
  • Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off.
  • Reduce the heat of the oven to 350 degrees F.
  • Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
  • In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes.
  • Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
  • Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

PORTUGUESE STEAMED CLAMS



Portuguese Steamed Clams image

Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Portuguese

Time 50m

Yield 6

Number Of Ingredients 6

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

Steps:

  • Wash clams well in a sink of cold water. Discard any clams that are already opened.
  • In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
  • Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g

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, 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.

PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES



Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes image

Categories     Bread     Pork     Potato     Side     Fry     Roast     Steam     Dinner     Clam     Brine     Kosher     Simmer

Number Of Ingredients 27

2 tablespoons pork fat (from the confit)
1 1/4 pounds pork confit (see pages 213-214), cut into 1-inch cubes
Fried potatoes (recipe follows)
2 tablespoons extra-virgin olive oil
3/4 pound fresh Mexican chorizo, casings removed
1/2 cup sliced shallots
1 tablespoon thyme leaves
3 pounds Manila clams, well scrubbed
Roasted tomatoes (recipe follows)
1 1/2 cups vermouth
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces
2 tablespoons minced garlic
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Fried Potatoes
1 1/2 pounds Yukon Gold potatoes
1/4 cup extra-virgin olive oil
1 head garlic, cut in half horizontally and smashed
2 bay leaves
6 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
Roasted Tomatoes
6 Roma or other roasting tomatoes
2 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°F.
  • Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
  • Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
  • Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
  • Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
  • Fried Potatoes
  • Preheat the oven to 400°F.
  • Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
  • Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
  • Roasted Tomatoes
  • Preheat the oven to 400°F.
  • Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
  • Note
  • This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.

CHORIZO AND CLAMS, PORTUGUESE STYLE



Chorizo and Clams, Portuguese Style image

Categories     Clam     Boil

Yield serves 4

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 yellow or white onion, quartered and thinly sliced
2 cloves garlic, chopped
6 ounces Chorizo (page 24)
1 tablespoon tomato paste
1 small bay leaf, crumbled
1/4 cup white wine
1/2 cup water
2 pounds clams, mussels, or a mixture, scrubbed and mussels debearded if needed

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.

More about "chorizo and clams portuguese style recipes"

SPICY CLAM CHORIZO PASTA - PATI JINICH
Web Drain well. Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
From patijinich.com
See details


PORTUGUESE CLAM AND CHORIZO STEW RECIPE | RECIPES.NET
Web Nov 12, 2023 How To Make Portuguese Clam and Chorizo Stew. This remarkable Portuguese Clam and Chorizo offers a savory adventure with bacon, garlic, and an added hot and bittersweet hint from piquillo peppers. Preparation: 15 minutes. Cooking: 35 minutes. Total: 50 minutes.
From recipes.net
See details


CLAMS AND CHORIZO RECIPE - STEAMED CLAMS WITH CHORIZO | HANK …
Web Aug 15, 2014 Instructions Lay the clams in a wide pan, like a big frying pan, in one layer; you may need to do this batches. Pour 1 cup of white... Your choice here: I remove all but a few of the clams from their shells because it's easier to eat this way; I leave a... OPTIONAL: Strain the clam juice through a ...
From honest-food.net
See details


PORTUGUESE CLAM AND CHORIZO STEW RECIPE - GRACE PARISI - FOOD & WINE
Web Feb 6, 2017 Ingredients 1/2 pound chorizo—peeled, halved and cut into 1/2-inch pieces 1 1/2 cups chicken stock or low-sodium broth 6 thick slices peasant bread 1/4 cup extra-virgin olive oil, plus more for brushing 3 large garlic cloves, peeled and 2 minced 1/4 pound thickly sliced bacon, cut crosswise into ...
From foodandwine.com
See details


PORTUGUESE CLAMS AND CHORIZO SAUSAGE - KITCHEN DREAMING
Web Apr 12, 2016 Course Dinner Cuisine Portuguese Servings 4 servings Calories 343 kcal Ingredients
From kitchendreaming.com
See details


PORTUGUESE CLAM STEW - HONEST COOKING
Web Mar 14, 2018 The clams stew with chorizo is a typical recipe of the Portuguese cuisine. Indeed, the ingredients of this delicious dish are prevalent and popular in Portugal: clams, cilantro, and chorizo. The pairing of pork meat with clams is particularly traditional and protagonist of another classic dish: the Carne de Porco à Alenteja.
From honestcooking.com
See details


PORTUGUESE SPICY CLAMS WITH CHOURIçO RECIPE
Web Dec 30, 2015 Ingredients. 2 tablespoons of olive oil ½ lb of hot chouriço, sliced 1 small onion, chopped 5 cloves of garlic cut into thin slices 1 can of diced tomatoes (14½-oz) 2 dozen clams ½-cup of dry white wine Parsley, chopped (to taste) Crusty, toasted bread, for garnish Get Portuguese ingredients.
From portugueserecipes.ca
See details


CLAMS AND CHORIZO - GIRL WITH THE IRON CAST
Web May 2, 2020 Ingredients ▢ 24 little neck clams ▢ 1 link Spanish/Portuguese Chorizo [see note 1] (diced (1/4 cup)) ▢ 2 tablespoons olive oil ▢ 1 shallot (minced (1 1/2 tbsp)) ▢ 6 cloves garlic (thinly sliced (mandoline)) ▢ 4 anchovy filets in oil ▢ 2 tablespoons unsalted butter ▢ 3/4 teaspoon red pepper flakes ...
From girlwiththeironcast.com
See details


PORTUGUESE CLAMS STEW RECIPE WITH CHORIZO AND WHITE …
Web CLEANING THE CLAMS Even if it’s possible to make the Portuguese clams stew with canned or frozen clams, I strongly... ONION AND GARLIC SAUCE First of all, peel and slice the onion finely, then peel the garlic cloves. After that, pour 3... STIR-FRIED CHORIZO Now, slice the chorizo, and cut the ...
From philosokitchen.com
See details


PORTUGUESE CLAMS AND SAUSAGE – LEITE'S CULINARIA
Web Apr 14, 2020 IngredientsMetric ▢ 3 tablespoons olive oil ▢ 8 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins ▢ One thick slice presunto, Serrano ham, or prosciutto, trimmed of excess fat and cut into 1/4-inch cubes ▢ 2 medium yellow onions, cut lengthwise in half and ...
From leitesculinaria.com
See details


PORTUGUESE CHORIZO CLAM STEW WITH GARLIC AIOLI | EMERILS.COM
Web Combine the oil and andouille in a large skillet over high heat and brown the andouille, stirring occasionally, for about 3 minutes. Stir in the onions, cilantro, garlic, potatoes, salt, crushed red pepper, black pepper, and the Shrimp Stock and bring to a boil. Add the clams, tomatoes, green onions, and Creole Seasoning.
From emerils.com
See details


PORTUGUESE PORK AND CLAMS ~ PORCO ALENTEJANA – LEITE'S CULINARIA
Web May 3, 2020 IngredientsMetric ▢ 3 pounds boneless pork shoulder or butt, cut into 1-inch (2.5-cm) chunks ▢ 1/4 cup red pepper paste ▢ 1 3/4 cups dry white wine ▢ 6 tablespoons olive oil, plus more if needed ▢ 2 medium yellow onions, coarsely choppped ▢ 3 cloves garlic, minced ▢ 2 pounds Yukon gold potatoes, ...
From leitesculinaria.com
See details


PORTUGUESE CLAMS WITH CHOURIçO RECIPE
Web Aug 5, 2016 Ingredients 2 tablespoons olive oil ½ pound chouriço, sliced 1 small yellow onion, chopped 5 cloves of garlic cut into thin slices 1 can diced tomatoes (14½-oz) 2 dozen clams ½-cup dry white wine ¼-cup cilantro, divided Crusty, toasted bread, for garnish Get Portuguese ingredients Directions
From portugueserecipes.ca
See details


PORTUGUESE PORK WITH CLAMS RECIPE - BBC FOOD
Web 150g/5¼oz spicy chorizo, skin removed and cut into chunks; 300g/10oz small fresh clams; handful of fresh parsley, chopped; handful of fresh coriander, chopped; rice, to serve
From bbc.co.uk
See details


CLAMS AND CHORIZO (AMêIJOAS NA CATAPLANA) | AMERICA'S TEST KITCHEN RECIPE
Web 1 comment Main Courses Europe Spanish & Portuguese Meat Fish & Seafood Pork This gutsy, rustic dish, the Portuguese rendition of surf and turf, is a delicious marriage of plump, briny clams and spicy chorizo sausage. And it can be on the dinner table in only 30 minutes. SERVES 4 TIME 45 minutes WHY THIS RECIPE WORKS
From americastestkitchen.com
See details


PORTUGUESE CLAMS WITH VINHO VERDE ~ AMêIJOAS à BULHãO PATO
Web May 30, 2021 Heat a medium saucepan over medium-low heat. Coat the bottom with oil and add the garlic and bay leaf. Cook, stirring continuously, until very aromatic, bubbling, and golden, about 4 minutes. Toss in the clams and stir to coat in the mixture and get a sizzle going on them. Add the vinho verde and cilantro sprigs.
From leitesculinaria.com
See details


PORTUGUESE CLAM AND CHORIZO STEW - SHELLFISH RECIPES - DELISH
Web Sep 3, 2008 Directions. Preheat the oven to 350°F. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the broth. Meanwhile ...
From delish.com
See details


SEAFOOD PAELLA RECIPE - SIMPLY RECIPES
Web Sep 25, 2023 Cook the paella through step 6 on top of the stove. Preheat the oven to 350°F. Add the seafood (step 7), cover the pan tightly with foil and finish cooking in the oven for 6 to 10 minutes or until the rice and shrimp are both cooked through and the mussels and clams are open.
From simplyrecipes.com
See details


Related Search