Blog Menu

Grilled Clams with Chorizo

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

Prep Time

        Prep and cook time: 25 minutes
        Yield: Serves 4


        1/2 cup unsalted butter
    •    lemon wedges, for serving
    •    24 cherrystone clams, scrubbed
    •    1/4 cup chopped fresh flat-leaf parsley
    •    1 head of garlic, cut in half, horizontally
    •    2 links of fresh Mexican-style chorizo (about 8 oz)
    •    4 1/2" slices country-style bread, grilled or toasted


  1. Combine butter and garlic, cut side down, in a small saucepot and place over medium heat so the butter melts but does not brown; set aside.
  2. Prepare grill for medium heat. Grill chorizo, turning occasionally, until cooked through, 10-12 minutes.
  3. Meanwhile, grill clams just until they open, about 2 minutes. As clams open, using tongs, place directly in serving bowls being careful not to spill their juices. Drizzle clams with some of the garlic butter as they come off the grill.
  4. Slices each piece of chorizo into 6 pieces, add to clams, drizzle with more garlic butter, and top with parsley. Serve with grilled bread and lemons wedges.

This great family recipe is thanks to bon appetite at


Leave a comment

Please note, comments must be approved before they are published