Crusty Broiled Cod with Littlenecks and Chouriço  Recipe (2024)

Chourico is a firm, highly seasoned Portuguese sausage. Spanish chorizo is aged longer so it is harder and more intensely spicy. Common chorizo is more like the Mexican version...milder, softer texture,
more paprika than pepper; available both cooked ("cured") and raw. The best sub for true Chourico in flavor and texture is the commonly available Linguica.
Add a pinch of red pepper flakes for more heat.

2 tablespoons medium or hot smoked paprika ??? Very strong flavor. Can that be right--Wouldn't it be more like 2 tsp?

Next time, use fresh cod or blackfish (tautog) if you can get it; if not, then frozen. Tilapia is a very inferior fish.

Shane, the littlenecks add both flavor and texture: you would want something chewy, briny, and slightly sweet, so I think a flavorful mushroom (something with more flavor than your average button/portabella), lightly sauteed before they are added to the pan would be lovely. If you want a bit more ocean flavor, a strip of seaweed would help. Good quality Portuguese chouriço will help both texture and flavor, too.

Maybe because I have a Viking, which runs really hot anyway, but 3 minutes in the clam shells exploded all over the fish and chorizo. I continued cooking, picking out the broken shells to avoid killing us all, and when I got to the last step the crumbs burned within a minute. Next time, I will try baking at about 450. The flavors were worth a second try and we all lived another day.

Excellent recipe except for the broken shells. Need a way to cook the clams and add them later. Cod and sausage were superb. Might add sliced potatoes and cherry tomatoes next time.

A keeper, great method for cooking fish, adaptable to ingredients you have on hand.

No Portuguese sausage so used sweet Italian sausage with extra garlic, sweet paprika and some salt added instead. Next time might try mixing the olive oil, smoked hot paprika, salt and pepper together first then rubbing on fish and lemons since the paprika has a tendency to burn under the broiler.

Delicious! Only change was to add a pint of grape tomatoes. So good with crusty bread!

I did this on the grill in a disposable foil pan. Used Gaspars chorice! No faj mal!

We loved this dish! Used what was available - Spanish chorizo and co*ckle clams, and cilantro quelites from the garden for parsley. Oh...no Panko, so we crushed Saltines instead. I also cooked down/rendered the chorizo on the stove top first, and added the paprika at that step so the bitter flavor of the paprika would mellow out. Then the remaining steps were prepared using the broiler. I think we’ll do this again, and try doing it all on the grill in our paella pan.

I made this with a fresh chorizo sausage...sautéed chorizo until cooked 1/2 through...added chorizo and cod to the pan...cooked at 400 until cod almost cooked through...while cod was cooking I steamed the clams in white wine until just opened...then added clams and the broth to the dish and broiled until the panko toasted through...just a minute or two...turned out excellent and no worries about the clams breaking and the lovely salty broth didn’t cook away

Maybe because I have a Viking, which runs really hot anyway, but 3 minutes in the clam shells exploded all over the fish and chorizo. I continued cooking, picking out the broken shells to avoid killing us all, and when I got to the last step the crumbs burned within a minute. Next time, I will try baking at about 450. The flavors were worth a second try and we all lived another day.

This is a terrifically versitile recipe, given the method. If you don't have chourico and/or clams--or just want a variation, you can use roasted or broiled veggies and it works beautifully. One time I stuffed mushrooms with the same panko mixture that tops the cod (broiled the mushrooms with the cod, added the panko at the same time); I have also broiled squash, peppers, onions, and tomatoes with the cod. In fact, you can use other fish besides cod, but the cod is soooo good!

Tried this recipe last night and it was terrific. A major hit with my entire family. Based on the comments about exploding clam shells I decided to grill (gas) Takes approximately 5 minutes or until the shells open. Add clams to individual serving dishes as directed and make sure to drizzle cooking liquid evenly over clams and cod.

I just posted my comments and inadvertently chose one star....this is a 5 star recipe in my opinion.

I think this recipe results in very over-cooked cod.

I used pancetta in a pinch, and while I'm sure I lost smoky flavor, it was still delicious. Quick, easy, healthy meal. Will make again!

Be authentic and use a thick piece of Bacaloa