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
STEAMED CLAMS IN WINE AND CHORIZO
Categories Steam Sausage Clam Bell Pepper White Wine Summer Cilantro Gourmet
Yield Makes 2 servings
Number Of Ingredients 10
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.
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.
STEAMED CLAMS WITH CHORIZO AND TOMATOES
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
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.
STEAMED CLAMS IN WINE AND CHORIZO
Make and share this Steamed Clams in Wine and Chorizo recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 581.1, Fat 18.3, SaturatedFat 2.3, Cholesterol 154.4, Sodium 554.7, Carbohydrate 26.2, Fiber 1.7, Sugar 3.2, Protein 59.7
STEAMED CLAMS IN WHITE WINE SAUCE
Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.
Provided by jndeans
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
- Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g
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