The Washington Post

Grilled Clams With Garlicky Chorizo Drizzle

Grilled Clams With Garlicky Chorizo Drizzle 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Jun 10, 2021

If you have never grilled clams before, you will probably be amazed and delighted at how easy it is to do. You simply put the cleaned clams on the grill (or a grill pan) and cook them until they open into a wide yawn. Here, they are plated with a mouthwatering lemon-garlic-white wine drizzle that’s spiked with finely chopped chorizo for a spectacular and healthful summer starter or small plate. Serve with bread for soaking up the luscious juices.

Total time: 30 mins, plus 20 mins to 1 hour soaking time

Make Ahead: The chorizo drizzle can be made up to 3 days in advance and refrigerated in an airtight container; gently rewarm before serving.

Where to Buy: Clams can be found at your local fishmonger or at the seafood counter of your supermarket. Dry chorizo can be found at specialty stores or well-stocked supermarkets.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; 3 to 5 clams, depending on their size

Ingredients
  • 2 pounds littleneck clams
  • 3 tablespoons olive oil, divided
  • 3 tablespoons (1 ounce) finely chopped dried chorizo
  • 3 cloves garlic, minced or finely grated
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Bread, for serving (optional)

Directions

Sort through the clams, discarding any that are chipped or opened. Place the clams in a bowl full of cool water and soak for at least 20 minutes and up to 1 hour; then scrub each one to ensure there is no remaining grit.

In a medium skillet set over medium heat, combine 2 tablespoons of the oil, the chorizo and garlic and cook, stirring frequently, until the garlic is golden and the chorizo is crisped, 2 to 3 minutes. Add the wine (be careful, it will sputter) and cook for 1 minute, then stir in the lemon juice and the remaining 1 tablespoon of oil. Remove from the heat and cover to keep warm.

Preheat a grill or grill pan over medium-high heat. Place the clams on the grill or grill pan and cook, undisturbed, until the clams open widely, 7 to 15 minutes, depending on the size of the clams. (The clams will open slightly early on, but will suddenly open more widely when they are done.) Discard any clams that have not opened once most of the others are done. Using tongs, transfer the clams to a serving plate, retaining as much of their liquid as possible along the way. Spoon the chorizo drizzle over each clam, garnish with the parsley and serve, with bread for dipping into the liquid, if desired.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 171


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 3g 15%

Cholesterol: 15mg 5%

Sodium: 324mg 14%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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