Grilled Clams with Chorizo White Wine Butter Sauce
Grilled Clams With Chorizo White Wine Butter Sauce
For the Clams
- 3/4 pounds littleneck or venus clams
- 1 French baguette, 1-inch thick sliced on the diagonal
For the Chorizo White Wine Butter Sauce
- 1 pound ground chorizo
- 2 shallots, sliced
- 2 medium tomatoes, diced
- 1 1/2 cups dry white wine
- 1 1/2 teaspoons smoked paprika
- 3 cloves garlic, minced
- 1 stick unsalted butter
- 2 tablespoons extra-virgin olive oil
- salt and pepper, to taste
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.
On the side burner of your 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 thoroughly cooked, 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 white wine, tomatoes, smoked paprika, garlic, unsalted butter, salt and pepper. Let simmer for 8 minutes.
Meanwhile, preheat the grill to 500°F. Place the clams on the grates 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.
Hot TipIf a clam doesn’t open up, toss it. It’s no good.
When all of the clams are removed, lay baguette slices on the grill to toast until they’re 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 on top of a plate of linguine.
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