Tequila Chorizo Clams on the Grill

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 6 ounces raw chorizo, removed from casings
  • 2 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 3 garlic cloves, finely minced
  • 1 cup tequila anejo
  • 3/4 cup bottled clam juice
  • 2 pounds littleneck clams, scrubbed and rinsed
  • 1 tablespoon chopped fresh cilantro
  • 1 loaf sourdough bread, for serving
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    The Kitchen