This recipe is a perfect example of Clams and sausage working together in a dish - and to add another element to it, it's great served over Fried Rice.
* Exported from MasterCook *
CLAMS WITH SAUSAGE AND CHICKEN
Recipe By :Tastes of the Paific Northwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions -- sliced thinly
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic -- minced
½ pound spicy sausage -- cut into ½ inch slices (a Chorizo sausage will work in this dish also)
¼ pound prosciutto or smoked ham -- chopped finely
1 whole chicken breast -- skinned, boned and cut in 1-inch pieces
1 1/2 cups tomato pulp (seed and juice or use canned tomatoes)
½ cup minced Italian parsley
1 tablespoon minced fresh oregano
1 small bay leaf
1 jalapeno pepper -- seeded and minced
½ cup dry white wine
1 teaspoon paprika
Salt and pepper to taste
3 pounds steamer clams
1. Sauté onion in butter and olive oil over medium heat in large skillet until lightly colored, 8-10 minutes. Add garlic and sauté 1-2 minutes. Stir in all other ingredients except clams. Simmer 10 minutes, stirring occasionally, to cook chicken and evaporate most of liquid.
2. Place clams on top of mixture, cover, raise heat to high and steam until clams open, 5-7 minutes. (Discard clams that don't open.) Serve in warm bowls.
Serves 4-6
The principal ingredients of this dish retain their distinctiveness while coming together in a spicy, aromatic broth that should be sopped up with crusty bread. As the British learned in the tropics, the best season for hot, spicy food might well be when it's hottest. A chilled, Pacific Northwest Sauvignon Blanc or cold beer or ale from one of the region's many microbreweries would be an ideal accompaniment.
* Exported from MasterCook *
CLAMS WITH SAUSAGE AND CHICKEN
Recipe By :Tastes of the Paific Northwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions -- sliced thinly
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic -- minced
½ pound spicy sausage -- cut into ½ inch slices (a Chorizo sausage will work in this dish also)
¼ pound prosciutto or smoked ham -- chopped finely
1 whole chicken breast -- skinned, boned and cut in 1-inch pieces
1 1/2 cups tomato pulp (seed and juice or use canned tomatoes)
½ cup minced Italian parsley
1 tablespoon minced fresh oregano
1 small bay leaf
1 jalapeno pepper -- seeded and minced
½ cup dry white wine
1 teaspoon paprika
Salt and pepper to taste
3 pounds steamer clams
1. Sauté onion in butter and olive oil over medium heat in large skillet until lightly colored, 8-10 minutes. Add garlic and sauté 1-2 minutes. Stir in all other ingredients except clams. Simmer 10 minutes, stirring occasionally, to cook chicken and evaporate most of liquid.
2. Place clams on top of mixture, cover, raise heat to high and steam until clams open, 5-7 minutes. (Discard clams that don't open.) Serve in warm bowls.
Serves 4-6
The principal ingredients of this dish retain their distinctiveness while coming together in a spicy, aromatic broth that should be sopped up with crusty bread. As the British learned in the tropics, the best season for hot, spicy food might well be when it's hottest. A chilled, Pacific Northwest Sauvignon Blanc or cold beer or ale from one of the region's many microbreweries would be an ideal accompaniment.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
