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Photo credit: Tara Donne © 2011
To Lourdes Castro, this recipe is like a Latin clambake. Grilling the clams offers a real time saver and really packs a punch of flavor. The best part? The clams will open right before your eyes to ensure they don't turn into rubber.

I like to think of this dish as a Latin clambake. A smoked paprika and butter sauce serves as the base to which grilled chorizo and grilled clams are added. It’s quick, easy, and delicious! If you have never grilled clams, you will see just how quickly they cook and how flavorful they are. But the best part is that, since you can see them pop open, you won’t have to worry about the clams overcooking and turning rubbery. This recipe is as fun to make as it is delicious to eat.