Chicken With Clams
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, like grapeseed or safflower
- 4chicken drumsticks or thighs, skin on, bone in
- Salt and black pepper
- 2tablespoons chopped garlic
- 2tablespoons chopped ginger
- 24littleneck clams, rinsed in several changes of water until water runs clear and then drained
- 1bunch scallions, white and green parts chopped and separated
- ¼cup cilantro stems, chopped
- ½cup cilantro leaves, chopped
Nutritional analysis per serving (4 servings)
527 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 59 grams protein; 881 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium-high heat in a large, deep skillet or broad pot that can later be covered. When the oil is hot, season the chicken pieces with salt and pepper, and add them to the oil. Regulate the heat so that the meat browns evenly, turning as needed. (Drumsticks have 4 sides, really; thighs only 2, so timing is variable.) When the chicken is well browned, it will be almost done.
- Step 2
Add the garlic and ginger and cook for a minute, just until they soften a bit. Add the clams and sprinkle them with the scallion whites and the cilantro stems. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid.
- Step 3
Remove the top and cook that liquid down as desired. (Perhaps not at all, perhaps until syrupy — your call.) Serve over rice, or with crispy potatoes or bread, sprinkled with the scallion greens and cilantro leaves.
Private Notes
Comments
I made this for one, with two chicken thighs and 6 littleneck clams, the rest of the recipe I halved - a generous portion for one, and low carb to boot! Per Carol's comment, I also deglazed my pan with dry white wine before adding the clams. I also added a pinch of Paprika as that's how this dish is traditionally made - came out wonderfully. I'll definitely make this again.
Possibly the best thing I have ever cooked/eaten. I seasoned the chicken with a little smoked paprika, added some fennel at the aromatic stage, and deglazed with half a cup of dry vermouth before adding the clams. Ended up drinking the broth out of the pan at the end of dinner.
I don’t know why this recipe doesn’t have more comments. Maybe because it is so perfectly simple? I’ve made it several times. You can switch it up easily by adding/subbing turmeric, fennel or whatever you like and is in season. Solid dish.
Possibly the best thing I have ever cooked/eaten. I seasoned the chicken with a little smoked paprika, added some fennel at the aromatic stage, and deglazed with half a cup of dry vermouth before adding the clams. Ended up drinking the broth out of the pan at the end of dinner.
Fabulous --- the sort of combination of ingredients one might not think of ...making it again this evening!
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