Another fabulous Sunday Grill-Day is in the books. This has become such a thing in our house and I really love it. I LOVE that BJ does all of the planning and most of the cooking. I love that we eat outside under the beautiful white lights BJ hung for me last Mother’s Day. And I really love that the food always tastes really, really good.
This week we ventured WAY outside of our usual comfort zone and really went for it. We grilled clams. They were awesome!! It turns out that clams might be the easiest thing in the world to grill. You literally do nothing but light the grill, put the clams on, and wait for them to pop open. So easy, and yet, so impressive. The only real work is in the white wine butter sauce. You know, the decadent sauce you dip your crusty bread in when you’re eating shellfish? Yes, that sauce. This one is particularly yummy. Made with chorizo, shallots, fresh tomatoes, butter and a lot of white wine; it not only imparts a wonderfully layered flavor into your grilled clams, it gives you something to do with that gigantic french baguette you’re going to buy. So, so, so good…and fun! We had a lot of fun watching the clams open on the grill. Kellan stood on a chair nearby, waiting and watching, and we cheered each time a shell popped open. Disclaimer: If they don’t open up, toss them out. They’re icky.
I hope you’ll join us outside of our grilling comfort zone and give this one a go. You will not be disappointed!
Grilled Clams with Chorizo, White Wine Butter Sauce
36 littleneck clams
1 lb. ground chorizo
2 shallots, sliced
2 medium tomatoes, diced
1 1/2 cups dry white wine
1 1/2 teaspoons smoked paprika
3 cloves garlic, minced
1 stick unsalted butter
salt and pepper, to taste
french baguette or other crusty bread
- Put clams in a bowl of cold water and let stand at least 30 minutes to an hour. Remove the clams one by one and place in a colander. Don’t simply dump the water and clams into the colander or the dirt will just end up on top. Scrub each clam clean.
- On one side of the grill, heat olive oil over medium-high heat in a heavy bottomed skillet, preferably an enamel one. Add the chorizo and cook until cooked through, approximately 6 to 8 minutes. Using a slotted spoon, remove the chorizo and leave approximately 2 tablespoons of the chorizo fat in the pan.
- Add shallots and sauté for 2 minutes. Add in the white wine, tomatoes, smoked paprika, garlic, unsalted butter, salt and pepper. Let simmer for 8 minutes.
- Bump the heat up to 500 degrees on the grill. Add the clams and cook for about 6 minutes, until the shells pop open. As they open remove from the grill grate and toss into the sauce.
- When all of the clams are in the sauce, stir to coat. Serve with crusty bread.