Grilled Clams And Chorizo Recipe

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.

Grilled Clams And Chorizo Recipe
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  • 1 1/2 pounds fresh chorizo
  • 1 stick (1/2 cup) unsalted butter
  • 1 1/2 cups white wine
  • 4 cloves garlic
  • 3 shallots
  • 2 tomatoes
  • 1 1/2 teaspoons smoked paprika
  • 36 small clams in the shell
  • extra-virgin olive oil
  • 1 baguette
  • 1/4 cup lightly packed flat-leaf parsley leaves and tender stems
  • 3 lemons
  1. Heat your grill to medium-high (450°F) and close the lid. Wait at least 15 minutes before continuing. Oil the grill grates with a vegetable oil–soaked paper towel held with a long pair of tongs.
  2. 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. Turn the sausage over and grill for another 4 to 5 minutes, until its skin is charred and shriveled. Remove the chorizo from the grill.
  3. Set a roasting pan set on the other side of the grill and add the butter, wine, garlic, shallots, 
  4. tomatoes, smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook, stirring intermittently, for 8 minutes, or until the tomatoes start to break down and the shallots soften.
  5. Meanwhile, slice the chorizo into thin rounds and add to the pan with the sauce. Stir to combine, and leave the pan on the grill.
  6. Increase the grill heat to high (550°F), leaving the lid open.
  7. Place the clams directly on the grill grate and cook until they pop open, about 3 to 6 minutes. Use tongs to transfer the clams to the pan as soon as they open. Discard any clams that remain shut after 8 or 9 minutes.
  8. Toss the clams, chorizo, and sauce together, and set aside.
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