Best Chicken With Clams Recipes

OLD FASHIONED MIDWESTERN CLAMBAKE

Steps:

• 1. Scrub clams of all sand using a vegetable brush, even if you are told they are clean from the fish monger they are NOT
• 2. Bag clams in cheese cloth bags and tie, bag corn, sweet potatoes
• 3. Season chicken halfs with salt and pepper and bag in cheesecloth, bag up the backs and necks
• 4. Load all the bags into a very large stockpot ( mine is 28 quart) Add the celery, butter(yes the whole pound), salt and pepper. Place one large sweet potato on top of everything
• 5. Cover and bring to a rolling boil, then reduce heat to simmer. When a fork is easily inserted into large sweet potato on top it done
• 6. Put bags out on table, discard backs and necks, cut open bags and let everyone at it. Serve with additional melted butter and lots of napkins, and a cup of broth.

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS

Steps:

• Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
• Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off.
• Reduce the heat of the oven to 350 degrees F.
• Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
• In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes.
• Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
• Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

CHICKEN BOUILLABAISSE WITH CHORIZO AND CLAMS

Steps:

• In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.
• Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 1/2 cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
• Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.
• If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.

CHICKEN WITH CLAMS

Steps:

• Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper as they cook, 10 to 15 minutes. As the pieces brown, transfer them to a platter.
• Still over medium-high heat, add the onions to the pan and cook, stirring occasionally, until they brown nicely, about 15 minutes. Add the garlic and cook, stirring occasionally, for another minute or so. Add the stock and the chicken.
• Cover and adjust the heat so the mixture simmers; cook for about 10 minutes. Add the clams and raise the heat to high; cook just until the clams open (if one or two are stubborn, don't worry about it; you can open them with a knife at the table), 5 to 10 minutes. Taste and adjust the seasoning, then garnish with the parsley and serve.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.