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!
BRAISED CLAMS IN PARSLEY BROTH, PEAS AND BRUSCHETTA WITH TOMATOES AND FRIED CAPERS
Provided by Robin Miller : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
- Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
- Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.
GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO SAFFRON
Spanish flavors inspire this simple summery dish. Saffron gives the tomato broth a nutty complexity, while the spice and heat of the chorizo liven up the clams.
Provided by Lynette !
Categories Fish
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Preheat grill to medium-high heat.
- 2. Pierce the bottom of a disposable foil pan several times with the tip of a knife. Line pan with newspaper or paper towels; place 2 cups wood chips on top of paper in pan.
- 3. Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan.
- 4. Place disposable pan on 1 side of grill rack; ignite newspaper with a long match. Place saucepan on other side of grill rack. Cover grill. Bring sauce to a simmer, and grill for 15 minutes. Remove saucepan from grill, and keep warm.
- 5. Place poblano and corn on grill rack coated with cooking spray. Cover and grill 10 minutes, turning occasionally. Add green onions and chorizo, cut sides down, to grill rack; cover and grill 4 minutes or until poblano is blackened and charred and corn is lightly charred, turning occasionally.
- 6. Place poblano in a paper bag; fold to close tightly. Let stand for 5 minutes. Peel and discard skins; cut poblano in half lengthwise. Discard stem, seeds, and membranes. Chop poblano, cut kernels from corn cob, slice green onions, and dice chorizo; add to broth mixture.
- 7. Add remaining 1 cup wood chips to disposable pan. Return saucepan to grill rack. Cover grill, and simmer. Place clams on grill rack. Cover and grill for 2 minutes or until clams just begin to open. Discard unopened shells. Add clams to broth mixture; cover and grill for 4 minutes or until shells open completely. Remove saucepan from grill; stir in parsley and juice. Cover and keep warm.
- 8. Place bread on grill rack, and grill 1 to 2 minutes on each side or until toasted. Ladle clam mixture into bowls. Serve with grilled bread.
GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO-SAFFRON BROTH
Steps:
- Preheat grill to medium-high heat. 2. Pierce the bottom of a disposable foil pan several times with the tip of a knife. Line pan with newspaper or paper towels; place 2 cups wood chips on top of paper in pan. 3. Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan. Place disposable pan on 1 side of grill rack; ignite newspaper with a long match. Place saucepan on other side of grill rack. Cover grill. Bring sauce to a simmer, and grill for 15 minutes. Remove saucepan from grill, and keep warm. 4. Place poblano and corn on grill rack coated with cooking spray. Cover and grill 10 minutes, turning occasionally. Add green onions and chorizo, cut sides down, to grill rack; cover and grill 4 minutes or until poblano is blackened and charred and corn is lightly charred, turning occasionally. Place poblano in a paper bag; fold to close tightly. Let stand for 5 minutes. Peel and discard skins; cut poblano in half lengthwise. Discard stem, seeds, and membranes. Chop poblano, cut kernels from corn cob, slice green onions, and dice chorizo; add to broth mixture. 5. Add remaining 1 cup wood chips to disposable pan. Return saucepan to grill rack. Cover grill, and simmer. Place clams on grill rack. Cover and grill for 2 minutes or until clams just begin to open. Discard unopened shells. Add clams to broth mixture; cover and grill for 4 minutes or until shells open completely. Remove saucepan from grill; stir in parsley and juice. Cover and keep warm. 6. Place bread on grill rack, and grill 1 to 2 minutes on each side or until toasted. Ladle clam mixture into bowls. Serve with grilled bread.
More about "grill braised clams and chorizo in tomato saffron broth recipes"
30+ CHORIZO RECIPES | MYRECIPES
Web Jan 15, 2020 Pork 30+ Smoky and Spicy Chorizo Recipes Updated January 15, 2020 Credit: Jennifer Causey There's no ingredient quite …
From myrecipes.com
Estimated Reading Time 9 mins
From myrecipes.com
Estimated Reading Time 9 mins
CLAMS WITH TOMATO BROTH RECIPE | BON APPéTIT
Web May 21, 2019 Step 2. Place a large cast-iron skillet on grill and heat ¼ cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato ...
From bonappetit.com
From bonappetit.com
CLAMS WITH GRILLED CHORIZO & CHARRED TOMATOES - FOOD52
Web Mar 13, 2011 Heat 2 tbs olive oil and pat of butter on stove top in heavy iron skillet over medium heat. Add garlic and saute lightly. Add chopped chorizo, grilled tomatoes (removed from skewers), and half of chopped …
From food52.com
From food52.com
CLAMS WITH CHORIZO AND TOMATOES RECIPE - SIMPLY RECIPES
Web Jul 13, 2020 Cut it into thick slices, brush lightly with olive oil, sprinkle with salt, and toast on a hot grill. The fact that clams are on the affordable end of the seafood spectrum …
From simplyrecipes.com
Cuisine SpanishTotal Time 40 minsCategory Dinner, Stew, Budget, Quick And EasyCalories 1334 per serving
From simplyrecipes.com
Cuisine SpanishTotal Time 40 minsCategory Dinner, Stew, Budget, Quick And EasyCalories 1334 per serving
GRILL BRAISED CLAMS AND CHORIZO IN TOMATO SAFFRON BROTH RECIPES
Web 3 c hickory chips: 1 1/2 c chicken broth, low sodium: 1 Tbsp fresh thyme, chopped: 1/2 tsp saffron thread: 1/4 tsp crushed red pepper flakes: 1/4 tsp black pepper,freshly ground
From findrecipes.info
From findrecipes.info
CLAMS AND CHORIZO - GIRL WITH THE IRON CAST
Web May 2, 2020 In a pot or high walled skillet, over medium heat, add 2 tbsp olive oil and diced chorizo. Sauté chorizo for 4-5 minutes until it begins to brown. Add in the minced …
From girlwiththeironcast.com
From girlwiththeironcast.com
FOODCOMBO
BROTHY CLAMS WITH CHORIZO AND TOMATOES RECIPE | RECIPES.NET
Web Feb 13, 2023 Ingredients For Clams: 1 tbsp extra-virgin olive oil 1 large yellow onion, chopped 4 cloves garlic, minced 2½ oz Spanish chorizo, skin (casing) removed and cut …
From recipes.net
From recipes.net
CLAMS WITH CHORIZO IN A TOMATO BROTH | SEAFOOD
Web Mar 29, 2020 Add in the minced shallots and allow to cook for just a minute or so. Pour in the tomatoes, clam juice, kosher salt and parsley. Bring to just under a boil. Add in the …
From charlottefashionplate.com
From charlottefashionplate.com
GRILL BRAISED CLAMS AND CHORIZO IN TOMATO SAFFRON RECIPES
Web Steps: 1. Preheat grill to medium-high heat. 2. Pierce the bottom of a disposable foil pan several times with the tip of a knife. Line pan with newspaper or paper towels; place 2 …
From findrecipes.info
From findrecipes.info
CLAMS WITH CHORIZO, TOMATOES & SAFFRON BROTH - FOODLAND
Web Dec 6, 2011 Instructions. Place wine and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season to taste …
From foodland.com
From foodland.com
GRILL BRAISED CLAMS AND CHORIZO IN TOMATO SAFFRON BROTH RECIPES
Web Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, …
From tfrecipes.com
From tfrecipes.com
MY RECIPES GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO-SAFFRON …
Web Nutritional information for My Recipes Grill-braised Clams And Chorizo In Tomato-saffron Broth Recipes. 4 servings (601g). Per serving: 619 Calories | 27g Fat | 34g …
From ketofoodist.com
From ketofoodist.com
GRILL BRAISED CLAMS AND CHORIZO IN TOMATO SAFFRON RECIPES RECIPE
Web Spanish flavors inspire this simple summery dish. Saffron gives the tomato broth a nutty complexity, while the spice and heat of the chorizo liven up the clams. Provided by …
From recipert.com
From recipert.com
GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO-SAFFRON BROTH - YAHOO
Web Sep 13, 2017 Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams. Spanish flavors inspire this simple but intense summery …
From yahoo.com
From yahoo.com
GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO-SAFFRON BROTH RECIPE
Web 1. Preheat grill to medium-high heat. 2. Pierce the bottom of a disposable foil pan several times with the tip of a knife. Line pan with newspaper or paper towels; place 2 cups wood …
From recipenode.com
From recipenode.com
CLAMS WITH CHORIZO, TOMATOES & SAFFRON BROTH | FOODLAND
Web Instructions Place wine and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season to taste with salt …
From foodland.com
From foodland.com
You'll also love