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Grilled Clams with Chorizo

Grilled Clams with Chorizo

  • Yield: 4 servings
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  • 2 lbs Littleneck clams
  • 3 tbsp Olive oil, divided
  • 3 tbsp Dried chorizo, finely chopped
  • 3 cloves Garlic, minced
  • 1/4 cup Dry white wine
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh flat-leaf parsley, finely chopped
  • Bread, for serving


  1. Sort through the clams, discarding any that are chipped or opened. Place in a bowl of cool water and soak for at least 20 minutes, then scrub each clam to ensure there is no remaining grit.
  2. In a medium skillet set over medium heat, combine 2 tbsp oil, chorizo and garlic and cook, stirring frequently, until the garlic is golden and the chorizo is crisped, 2 – 3 minutes.
  3. Add the wine and cook for 1 minute. Then stir in the lemon juice and the remaining 1 tbsp of oil. Remove from the heat and cover.
  4. Preheat grill, or grill pan, over medium-high heat.
  5. Place the clams on the grill and cook, undisturbed, until the clams open widely, 7 – 15 minutes. Discard any clams that have not opened once most of the others are done.
  6. Using tongs, transfer the clams to a serving plate, retaining as much of their liquid as possible along the way.
  7. Spoon the chorizo drizzle over the clams. Garnish with the parsley and serve, with bread for dipping, if desired.


Recipe adapted from