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Grilled Clams and Chorizo


Grilled Clams and Chorizo

Grilled Clams and Chorizo

Ten Speed Press
This a wonderfully tasty Latin dish that is quick and fun to make! Shellfish cooks very quickly on the grill and you know the clams are done as soon as the shells open. Easy! Delicious fresh clams and spicy chorizo sausage are added here to a nice smoked paprika and butter sauce. Clams are used in this recipe, but you could also use mussels or shrimp.

Reprinted with permission from Latin Grilling by Lourdes Castro (Ten Speed Press, 2012) [Compare Prices]

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 8


  • 1½ pounds fresh chorizo
  • 1 stick (½ cup) unsalted butter, diced
  • 1½ cups white wine
  • 4 cloves garlic, minced
  • 3 shallots, sliced
  • 2 tomatoes, chopped
  • 1½ teaspoons smoked paprika
  • Salt and black pepper
  • 36 small clams in the shell, scrubbed
  • Extra-virgin olive oil
  • 1 baguette, halved lengthwise
  • ¼ cup lightly packed flat-leaf parsley leaves and tender stems, chopped
  • 3 lemons, cut into wedges



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. 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. Set a roasting pan set on the other side of the grill and add the butter, wine, garlic, shallots, 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.

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.


Increase the grill heat to high (550°F), leaving the lid open. 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 aft er 8 or 9 minutes.

Toss the clams, chorizo, and sauce together, and set aside.


Drizzle some olive oil over the inside of the cut baguette and place the bread halves cut side down on the grill. Allow to toast for a few minutes, until slightly charred and toasted. Remove from the heat and cut into slices.


Garnish the clams and chorizo with a sprin- kling of parsley and wedges of lemon. Serve with the baguette slices.

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