Put clams in a bowl of cold water and let stand at least 30 minutes to an hour. Remove the clams one by one, scrub free of dirt and place in a colander. Rinse one more time with cold water.
As every new season rolls in, I find myself saying it’s my favorite time of year. I guess it’s because I live in the land of no seasons, so they all feel pretty great and worth celebrating. Summer is special because the days are long and the weekends seem to stretch on and on. We like to spend our summer weekends outside as much as possible. We...
As every new season rolls in, I find myself saying it’s my favorite time of year. I guess it’s because I live in the land of no seasons, so they all feel pretty great and worth celebrating. Summer is special because the days are long and the weekends seem to stretch on and on. We like to spend our summer weekends outside as much as possible. We start the day off with coffee on the back porch, spend the main chuck of the day at the beach, and then wrap everything up in the same spot in the backyard, with a delicious grilled dinner, lots of laughs and super messy little kids.
To keep the house nice and cool during the (slightly) warmer summer months, I love doing as much of my cooking outside as possible. This is when the convenient little side burner on the Char-Broil® Professional™ TRU-Infrared™ 3 Burner Gas Grill comes in handy. Don’t ignore that thing guys, because it’s perfect for whipping up a quick sauce, boiling pasta, or creating a delicious side dish for your entrée. If you can cook it on your stovetop, you can cook it on the side burner. It keeps you from running back and forth between the grill and the kitchen, and makes it especially easy when you have a multi-dimensional meal like these Grilled Clams with Chorizo and White Wine Butter Sauce.
These clams are my go-to dinner after a long day at the beach, mostly because they make me feel like I’m still sitting by the ocean in a lounge chair, but also because they’re fast, easy, scrumptious, and just a little bit fancy. If you’ve never grilled clams, you’re in for a surprise. They cook up quickly so they don’t get too tough, and the grill imparts a smokiness you’ve likely never paired with clams before. While they’re cooking up, use the grill’s side burner to make a hearty chorizo, tomato, white wine butter sauce. Combine the slightly salty flavors of the sea from the clams with the acidic bite from the tomatoes and wine, and you have the perfect pot of goodness in which to dip thick slices of crusty bread. You could also boil some linguine on the same side burner, and then throw it all together for the perfect seafood pasta! What a great end to a beautiful summer day!
On the side burner of the your Char-Broil® Professional™ TRU-Infrared™ 3 Burner Gas Grill. Heat a small drizzle of extra-virgin olive oil over medium-high heat in a heavy bottomed skillet. Add the chorizo and cook until cooked through, approximately 6 to 8 minutes. Using a slotted spoon, remove the chorizo and leave approximately 2 tablespoons of the chorizo fat in the pan.
Add shallots and sauté for 2 minutes. Add in the white wine, tomatoes, smoked paprika, garlic, unsalted butter, salt and pepper. Let simmer for 8 minutes.
Meanwhile, preheat the grill to 500 degrees. Add the clams and cook for about 6 minutes, until the shells pop open. As they open, remove from the grill grate and toss into the sauce simmering on the side burner. (Note: if a clam doesn’t open up, toss it, it’s no good!)
When all of the clams are removed, lay the slices of baguette on the grill to warm up and get extra crispy around the edges, approximately 1 minute per side.
When all of the clams are in the sauce, stir to coat. Serve with grilled bread or even on top of a plate of linguine.