CLAM DRESSING RECIPES

Name: Clam and Chouriço Dressing
Total time: 1 h
Yield: 10 servings
Cuisine: portuguese
Ingredients: 6 cups stale country bread, cut into 1 1/2-inch cubes (1 1/4 pounds); 1 pound fresh chouriço sausage (or use fresh chorizo), casing removed; 1 tablespoon minced garlic; 1 large white onion, diced (2 cups); 4 stalks celery, diced (1 1/2 cups); 2 tablespoons minced fresh thyme; 1 tablespoon minced fresh sage; 8 tablespoons unsalted butter; 2 tablespoons whole grain mustard; 1/2 bunch fresh parsley, chopped (2/3 cup); 1 dozen shucked and chopped quahog clams, liquor reserved (see note); Kosher salt and ground black pepper

CLAM AND CHOURIÇO DRESSING RECIPE - NYT COOKING

Clam and Chouriço Dressing Recipe - NYT Cooking image

Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table. It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines. Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço. Fresh chorizo is an acceptable substitution, but canned clams are not.

Provided by Sam Sifton

Total Time 1 hours

Yield 10 servings

Number Of Ingredients 12

Ingredients

6 cups stale country bread, cut into 1 1/2-inch cubes (1 1/4 pounds)
1 pound fresh chouriço sausage (or use fresh chorizo), casing removed
1 tablespoon minced garlic
1 large white onion, diced (2 cups)
4 stalks celery, diced (1 1/2 cups)
2 tablespoons minced fresh thyme
1 tablespoon minced fresh sage
8 tablespoons unsalted butter
2 tablespoons whole grain mustard
1/2 bunch fresh parsley, chopped (2/3 cup)
1 dozen shucked and chopped quahog clams, liquor reserved (see note)
Kosher salt and ground black pepper

Steps:

Heat oven to 325 degrees. Spread bread cubes on a baking sheet in a single layer and bake 10 to 15 minutes, or until lightly toasted; set aside.
Increase oven temperature to 375 degrees. Heat a large skillet over medium heat and add sausage. Sauté, breaking up meat with a wooden spoon, until fat has rendered and sausage is cooked through, 8 to 10 minutes. Remove to a large bowl with a slotted spoon and set aside. Discard all but 2 tablespoons of the fat left in the pan.
Add garlic, onion, celery, thyme and sage to pan and cook over medium-low heat, stirring, until vegetables start to soften, about 5 minutes. Remove vegetables to bowl with sausage.
Melt butter in a small saucepan over medium heat. Cook, swirling pan, until foam subsides and butter just begins to brown and smell nutty.
Add bread cubes, mustard, parsley, brown butter, clams and clam liquor to bowl with sausage and vegetables and mix well. Season with salt and pepper to taste. Transfer dressing to a baking dish and bake until golden brown and crisp on top, about 15 minutes.

Nutrition Facts : @context http//schema.org, Calories 317, UnsaturatedFatContent 10 grams, CarbohydrateContent 18 grams, FatContent 22 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 10 grams, SodiumContent 613 milligrams, SugarContent 4 grams, TransFatContent 0 grams

CLAM STUFFING BAKE RECIPE: HOW TO MAKE IT

Clam Stuffing Bake Recipe: How to Make It image

It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. —Lillian Butler Stratford, Connecticut

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons each chopped celery, green pepper and sweet red pepper
4-1/2 teaspoons chopped onion
2 tablespoons butter, divided
1/2 cup chicken broth
1/4 cup shredded carrot
1 cup seasoned stuffing mix
1 can (6-1/2 ounces) minced clams, drained
1/4 teaspoon lemon juice

Steps:

In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

Nutrition Facts : Calories 268 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 1254mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

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