Chicken with Clams

Chicken with Clams is an intriguing fusion dish that blends flavors from both the East and the West. It is an American classic with Portuguese origins, offering a unique combination of tender, braised chicken and delectable brininess from the clams. This recipe has evolved over time, undergoing tweaks and improvements, resulting in a mouthwatering and satisfying dish. The clams complement the chicken beautifully, adding a distinctive twist to the traditional braised chicken. With the addition of aromatic spices and other flavorful ingredients, this dish promises to be a delightful and memorable culinary experience.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• 1/4 cup extra virgin olive oil
• About 1 cup all-purpose flour for dredging
• Salt and freshly ground black pepper
• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts, blotted dry
• 1 tablespoon minced garlic
• Pinch cayenne
• 1 medium carrot, diced
• 1/2 cup dry white wine or water
• 1 tablespoon minced or grated fresh ginger, plus a little more for garnish
• 2 dozen littleneck clams, scrubbed and rinsed
• 1 teaspoon dark sesame oil
• 1/2 cup roughly chopped scallion for garnish
• Chopped fresh cilantro leaves for garnish (optional)

INSTRUCTIONS:

1. Heat the extra virgin olive oil in a deep skillet with a lid or a Dutch oven over medium-high heat.
2. On a plate or in a shallow bowl, mix the all-purpose flour with salt and freshly ground black pepper. Dredge the chicken pieces in the flour, shaking off any excess, and then add them to the hot oil.
3. Brown the chicken pieces on all sides in the hot oil, adjusting the heat to prevent burning. Rotate and turn the chicken as needed to ensure even browning, which should take approximately 10 to 15 minutes.
4. Remove most of the oil from the skillet, leaving a couple of tablespoons. Add the minced garlic, a pinch of cayenne, and the diced carrot. Sauté the mixture for about 5 minutes until the flavors are released.
5. Pour in the dry white wine (or water) and add the minced or grated fresh ginger. Place the browned chicken back into the skillet. Sprinkle pepper over everything but hold off on additional salt at this stage.
6. Cover the skillet and cook the chicken over medium heat, turning the pieces every 5 minutes, until it’s almost cooked through, which should take around 10 to 15 minutes (longer if you skipped the browning step). Use an instant-read thermometer to check the thickest part of the thigh; it should read about 150°F.
7. Once the chicken is nearly cooked, add the scrubbed and rinsed littleneck clams to the skillet. Re-cover and raise the heat to medium.
8. Continue cooking until the clams open and the chicken reaches a safe internal temperature of 155-165°F, which should take approximately 10 minutes.
9. Stir in the dark sesame oil, and taste the dish. Adjust the seasoning if needed.
10. Sprinkle the dish with scallions, remaining ginger, and cilantro (optional). Serve the flavorful Chicken with Clams hot and enjoy the unique blend of East and West flavors.

This delightful fusion dish offers an exciting departure from traditional chicken recipes, making it an excellent addition to your culinary repertoire. Enjoy the rich and flavorful experience of Chicken with Clams as you savor the combination of tender chicken, briny clams, and aromatic spices.