Best Braised Swordfish Collar With Chorizo And Clams Recipes

Braised Clams with Shrimp and Chorizo image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon oil
2 garlic cloves, minced
4 shallots, sliced thin
1/2 cup chopped chorizo
32 clams rinsed
32 shrimp, 16/20 per pound, peeled, cleaned
1 cup white wine
4 cups clam juice
2 tablespoons butter
1 tablespoon chopped herbs (thyme, parsley, and rosemary)
Garlic bread, recipe follows
2 cloves garlic, sliced very thin
1/2 cup olive oil
8 slices crusty Italian bread

Steps:

In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread.
Preheat the oven to 275 degrees F.
In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or until bread is golden brown.

Chorizo and Clams, Portuguese Style image

Categories Clam Boil

Yield serves 4

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 yellow or white onion, quartered and thinly sliced
2 cloves garlic, chopped
6 ounces Chorizo (page 24)
1 tablespoon tomato paste
1 small bay leaf, crumbled
1/4 cup white wine
1/2 cup water
2 pounds clams, mussels, or a mixture, scrubbed and mussels debearded if needed

Steps:

In a large pot or sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes. Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes. Stir in the tomato paste, bay leaf, wine, and water and bring to a boil. Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.
Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes. Discard any shellfish that fail to open, then serve right away.