Best 4 Steamed Clams With Chorizo Citrus And Saffron Aioli Recipes
Indulge in a symphony of flavors with our irresistible Steamed Clams with Chorizo, Citrus, and Saffron Aioli. This delectable dish tantalizes the taste buds with a harmonious blend of briny clams, smoky chorizo, aromatic citrus, and a luscious saffron aioli that adds a touch of elegance. Dive into this culinary masterpiece and relish the burst of flavors in every bite.
Our culinary journey begins with plump and succulent Manila clams, steamed to perfection, releasing their briny essence into the flavorful broth. The addition of sliced chorizo adds a smoky depth, while the citrusy notes of lemon and orange zest brighten up the dish. Fresh thyme and parsley bring a touch of herbal freshness, while the saffron aioli, infused with the golden spice, adds a luxurious creaminess that ties all the elements together beautifully.
As you savor each morsel of this exquisite dish, you'll be transported to a coastal paradise, where the salty sea air mingles with the vibrant aromas of citrus groves. The tender clams, perfectly cooked and bursting with flavor, are a testament to the beauty of simplicity. The chorizo, with its smoky and spicy undertones, adds a layer of complexity that keeps you coming back for more.
The citrusy broth, infused with the zesty flavors of lemon and orange, provides a refreshing contrast to the richness of the clams and chorizo. The saffron aioli, with its vibrant golden hue, adds a touch of elegance and a velvety texture that elevates the dish to new heights.
Whether you're hosting a special dinner party or simply seeking a delightful seafood indulgence, our Steamed Clams with Chorizo, Citrus, and Saffron Aioli is sure to impress. The combination of fresh, vibrant ingredients and the perfect balance of flavors make this dish a true masterpiece that will leave your taste buds dancing with joy.
So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport you to the shores of a Mediterranean paradise. From the briny clams to the smoky chorizo and the luscious saffron aioli, every element of this dish is a testament to the beauty of simple, yet exquisite cuisine.
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
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
STEAMED CLAMS
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
- Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
- Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams
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.
Tips:
- Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have a foul odor.
- Purge the clams: Soaking the clams in cold water for 30 minutes helps to remove any sand or grit from inside the shells.
- Use a large pot: The clams will need plenty of room to steam, so use a large pot that is at least 8 quarts in size.
- Don't overcrowd the pot: If you overcrowd the pot, the clams will not steam evenly and some may not open.
- Use a steamer basket: A steamer basket is the best way to steam clams. It keeps the clams out of the water, which helps to prevent them from becoming tough.
- Steam the clams until they open: The clams are done steaming when they open up. Discard any clams that do not open after 5 minutes.
- Serve the clams immediately: Steamed clams are best served immediately, while they are still hot and juicy.
Conclusion:
Steamed clams with chorizo, citrus, and saffron aioli is a delicious and easy-to-make dish that is perfect for a summer meal. The clams are steamed until they are tender and juicy, and the chorizo, citrus, and saffron aioli adds a flavorful twist. This dish is sure to be a hit with your family and friends!
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