Best 3 Portuguese Littlenecks And Chourico Recipes
In the realm of culinary delights, Portuguese Littlenecks and Chourico emerge as a captivating symphony of flavors, a harmonious blend of seafood and spice. Littlenecks, those petite and succulent clams, dance gracefully in a flavorful broth infused with the smoky, piquant essence of chourico, a traditional Portuguese sausage. This tantalizing dish is a true testament to the culinary artistry of Portugal, showcasing the country's passion for bold and vibrant flavors.
Embark on a culinary journey as we explore the diverse recipes presented in this article. Discover the classic Portuguese Littlenecks and Chourico, a timeless dish that captures the essence of this beloved seafood combination. Delight in the simplicity of Steamed Littlenecks with Garlic and White Wine, where the delicate brininess of the clams shines through. Experience an explosion of flavors with Littleneck Clams in Tomato Sauce, a vibrant and aromatic creation that pays homage to the Mediterranean's culinary heritage.
For those seeking a taste of the sea with a touch of smokiness, Littleneck Clams with Smoked Bacon is a delightful indulgence. And for a truly unique experience, venture into the realm of Littleneck Clams with Chorizo and Fennel, where the spicy kick of chorizo and the aniseed notes of fennel create a captivating flavor symphony.
Each recipe is carefully crafted to highlight the versatility and charm of littlenecks, showcasing their ability to transform simple ingredients into culinary masterpieces. Whether you prefer the classic combination of littlenecks and chourico or are drawn to the innovative pairings of bacon, smoked paprika, or chorizo and fennel, this article offers a culinary adventure that will leave your taste buds craving more.
PORTUGUESE STEAMED CLAMS
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
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
PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
- As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
- Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
CRUSTY BROILED COD WITH LITTLENECKS AND CHOURIçO
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.
Provided by John Willoughby and Chris Schlesinger
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler (to high if you have the option).
- Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
- Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
- Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
- Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use fresh seafood: Littlenecks should be alive and have tightly closed shells. If any shells are open, tap them gently. If they do not close, discard them.
- Clean the littlenecks thoroughly: Before cooking, soak the littlenecks in cold water for 30 minutes to remove any grit or sand. Scrub the shells gently with a brush to remove any dirt or debris.
- Use a flavorful cooking liquid: The cooking liquid for the littlenecks should be flavorful and aromatic. Use a combination of white wine, clam juice, chicken broth, and herbs and spices.
- Do not overcook the littlenecks: Littlenecks cook quickly, so it is important not to overcook them. Overcooked littlenecks will become tough and chewy.
- Serve the littlenecks immediately: Littlenecks are best served immediately after cooking. They can be served as an appetizer or main course, with crusty bread or pasta.
Conclusion:
Littlenecks are a delicious and versatile seafood that can be cooked in a variety of ways. The recipes in this article provide a great starting point for cooking littlenecks, but there are many other ways to enjoy them. Experiment with different cooking methods and flavors to find your favorite way to prepare littlenecks.
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