Steamed Clams In Wine And 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

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.

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.

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.

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