
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.
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 KitchenReferenced products
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Quick shop for Tuscan Herb Olive Oil
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Quick shop for Signature Round Oven