Grilled Clams and Chorizo Recipe

Name: Grilled Clams and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh chorizo; 1 stick (1/2 cup) unsalted butter, diced; 1 1/2 cups white wine; 4 cloves garlic, minced; 3 shallots, sliced; 2 tomatoes, chopped; 1 1/2 teaspoons smoked paprika; 36 small clams in the shell, scrubbed; extra-virgin olive oil; 1 baguette, halved lengthwise; 1/4 cup lightly packed flat-leaf parsley leaves and tender stems, chopped; 3 lemons, cut into wedges

Servings: persons

1 1/2 pounds fresh chorizo
1 stick (1/2 cup) unsalted butter, diced
1 1/2 cups white wine
4 cloves garlic, minced
3 shallots, sliced
2 tomatoes, chopped
1 1/2 teaspoons smoked paprika
36 small clams in the shell, scrubbed
extra-virgin olive oil
1 baguette, halved lengthwise
1/4 cup lightly packed flat-leaf parsley leaves and tender stems, chopped
3 lemons, cut into wedges

1
Heat your grill to medium-high (450F) and close the lid.
2
Wait at least 15 minutes before continuing.
3
Oil the grill grates with a vegetable oilsoaked paper towel held with a long pair of tongs.
4
Place the chorizo on one side of the grill, close the lid, and cook for 8 to 10 minutes, or until the chorizo is a deep golden brown.
5
Turn the sausage over and grill for another 4 to 5 minutes, until its skin is charred and shriveled.
6
Remove the chorizo from the grill.
7
Set a roasting pan set on the other side of the grill and add the butter, wine, garlic, shallots,
8
tomatoes, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
9
Cook, stirring intermittently, for 8 minutes, or until the tomatoes start to break down and the shallots soften.
10
Meanwhile, slice the chorizo into thin rounds and add to the pan with the sauce.
11
Stir to combine, and leave the pan on the grill.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds fresh chorizo, 1 stick (1/2 cup) unsalted butter, diced, 1 1/2 cups white wine, 4 cloves garlic, minced, and more.

Yes, Grilled Clams and Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Clams and Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions