Recipe courtesy of Marcela Valladolid
Tequila Chorizo Clams on the Grill
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1822
- Total Fat
- 74 g
- Saturated Fat
- 34 g
- Carbohydrates
- 150 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 133 g
- Cholesterol
- 311 mg
- Sodium
- 6537 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1822
- Total Fat
- 74 g
- Saturated Fat
- 34 g
- Carbohydrates
- 150 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 133 g
- Cholesterol
- 311 mg
- Sodium
- 6537 mg
Ingredients
Directions
- Build a medium-hot fire on a charcoal grill or heat a gas grill to high.
- Place a heavy, enameled cast-iron Dutch oven (like Le Creuset) on the center of the grill. When hot, add the chorizo and cook until crisp crumbly, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain.
- Add the butter and onions and cook on medium-high heat until the onions are translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the tequila and clam juice and bring to a boil, scraping up the browned bits at the bottom of the pot. Add the clams and cover with a lid. Cook on the grill until the clams are wide open, 10 to 12 minutes. Make sure to discard any clams that remain unopened.
- Return the chorizo to the pot and stir to combine. Sprinkle with chopped cilantro and serve with sourdough bread for dipping.
