TEQUILA CHORIZO CLAMS ON THE GRILL

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Tequila Chorizo Clams on the Grill image

Provided by Marcela Valladolid

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 9

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

Steps:

  • 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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