BROTHY CLAMS AND CHORIZO
Provided by Kelsey Nixon
Time 35m
Yield 4 to 6 servings
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!
CLAM AND CHOURIçO DRESSING
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
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
CLAM STUFFING BAKE
It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.
Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
BAKED CLAM "STUFFIES"
These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size-but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.
Provided by Michael Ruhlman
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
- Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
- After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
- Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
- When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
- Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
- Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
- Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.
CHORIZO CLAMS
It's spicy, bread-dipping, clam-broth-a-licious. This isn't just a dish, it's a full- blown event. (The recipe calls for 2 pounds of clams- do yourself a favor and double it.) Rocked this one at the demo for the International Home and Housewares show in Chicago.
Provided by Guy Fieri
Yield 2 servings
Number Of Ingredients 16
Steps:
- 1. In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.
- 2. While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.
- 3. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and a cilantro sprig.
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.
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.
EASY CHORIZO STUFFING
Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
- Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g
LEMON ROAST CHICKEN WITH CHORIZO STUFFING
The Spanish-style stuffing in this roast chicken dish is packed with flavour and even more so if you make it ahead of time
Provided by Good Food team
Categories Main course
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
- Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
- Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
- Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
- After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
- Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.
Nutrition Facts : Calories 760 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 1.9 milligram of sodium
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
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
CLAM, CHORIZO & WHITE BEAN STEW
The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin
Provided by James Martin
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
- Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
- Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.
Nutrition Facts : Calories 285 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 2.82 milligram of sodium
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- See note #2 on buying clams. To prep the clams, place them in a colander and place the colander in a larger bowl. Fill the bowl with fresh cold water until all the clams are submerged. Allow the clams to sit in the cold water for 30 minutes to spit the sand from inside their shells. After 30 minutes, remove the colander from the bowl (sand should be at bottom of bowl) and gently scrub each clam to remove any remaining grit or sand.
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- Allow broth to come to gentle boil and carefully nestle the clams into the broth. Cover with a tight fitting lid and allow clams to steam for 5-7 minutes. Every few minutes give the pan a shake to help stimulate the clams [see note #3].
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- Shuck the clams reserving the juice. Leave clam in bottom shell but loosen the meat for easy eating.
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