Chorizo Clambake

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 41 G., saturated fats 18 G., proteins 31 G., carbohydrates 47 G., fiber 5 G., cholesterol 105 mg, sodium 1370 mg, sugar 0 G.

Although clambake is considered a traditional seaside picnic dish in the United States, it can be successfully made at home on the stovetop, capturing the flavors and aromas of summer and the sea year-round. Clambake is a pot of mixed shellfish with vegetables and sausages in a small amount of flavorful broth, perfect for a crowd. When cooking on the stovetop, first boil small potatoes (whole), corn on the cob, clams, poblano peppers, and chorizo sausage. When serving, pour the aromatic broth over the mixture, adding butter mixed with adobo sauce (made from smoked chipotle peppers), which will infuse your clambake with delicious smoky notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg small clams (about 20 pieces), washed with a brush
4 tablespoons unsalted butter, room temperature
1-2 tablespoons adobo sauce (from a can of canned chipotle peppers)
0.5 kg small red potatoes
8 cloves garlic, crushed
4 ears of corn, shelled and quartered
3 cooked chorizo sausages (not dry), about 280g, thickly sliced
2 poblano peppers, seeded and chopped
Juice of 1 lime
1 cup fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mollusks, corn, red potatoes, poblano pepper, chorizo sausage, chipotle peppers in adobo sauce

Cooking the dish according to the recipe:

In a small bowl, whisk together the butter, adobo sauce, and a pinch of salt until smooth.
Fill a large pot or Dutch oven with 3 quarts of water, season generously with salt, and add the potatoes and garlic. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 2 minutes. Add the clams, chorizo, and poblano; cover and cook until the clams open, 3 to 5 minutes (remove any unopened shells from the pot).

Using a slotted spoon, transfer the clams, potatoes, corn, chorizo, and poblanos to a large bowl; cover to keep warm. Pour 2 cups of the cooking liquid from the pan into a small saucepan and add the chipotle butter and lime juice. Place over medium-high heat and cook, stirring, until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth over it. Garnish with cilantro.

Categories:

recipe / Calorie content of prepared meals / Picnic / Main courses / Fish and seafood / Appetizers / Fish appetizers / American cuisine

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