Grilled Clams with Chorizo

Grilled Clams with Chorizo

We used a deep cast iron combo cooker for this recipe, but any 3-4 Qt. grill safe Dutch oven will work.

A cast iron skillet of Grilled Clams with Chorizo sits on a picnic table among other dishes of food.

Grilled Clams with Chorizo Recipe

Ingredients

  • 24 clams, cleaned and soaked in cold water
  • 1 tbsp. LeRoux Olive Oil**
  • 12 oz dry cured chorizo
  • 28 oz can whole peeled tomatoes
  • 3 garlic cloves, coarsely chopped
  • 1 cup dry white wine
  • Freshly ground black pepper
  • Finely grated zest of 1/2 lemon
  • 2 tbsp. chopped parsley
  • Grilled bread to serve

Instructions

  • Heat grill. Slice chorizo in half lengthwise, then cut into 1/4" slices.
  • On the stove, heat olive oil in a small cast iron Dutch oven. When the oil is shimmering, add the chorizo and cook until browned and fat renders out of the sausage, stirring frequently. Pour off all but 1 tablespoon of fat.
  • Add the can of tomatoes, crushing the whole tomatoes into small pieces with your hands as you add them to the pot. Add chopped garlic and black pepper.
  • Cook until liquid has reduced and tomato pieces are falling apart. Add white wine and season with salt and pepper to taste. Transfer pot to the hot grill.
  • With the liquid simmering, add clams to the pot and cover. Cook clams over a simmer for 10-15 minutes, or until opened. Toss clams with sauce, lemon zest and parsley. Serve with grilled bread for dipping.

Notes

**Available at LeRoux Kitchen

Referenced products

  • Color: Artichaut
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