Smoked Clams with Chorizo in a Garlic, Butter, and White Wine Sauce
There is some serious flavor in these clams. Smoky chorizo, garlicky butter, crisp white wine, and parsley for freshness.
With a few simple ingredients, 40 minutes on the smoker, and you have yourself an appetizer that’s quick, easy and full of flavor.
If you are like me and love hosting friends and family, this dish will have everyone licking their fingers, coming in hot for seconds.
Clams with Chorizo in a Garlic, Butter, and White Wine Sauce
Ingredients you’ll need
- Butter – I used salted; you could use unsalted.
- Garlic – for this recipe, opt for a ton of fresh garlic. In my opinion, a full metric ton is ideal.
- Parsley – fresh parsley adds a nice peppery flavor to the dish. If you absolutely need to use dried, use half of the amount.
- White wine – I love to use pinot grigio because when the alcohol cooks down, it gives a crisp flavor to the dish without being too overwhelming.
- Chorizo – If you can get fresh pre-ground chorizo, great. If you can only get chorizo in casings, squeeze it out of its casing.
- Clams – little neck clams are my favorite to use for this recipe. Mussels can be substituted.
- Salt and pepper – to taste. Since the butter and chorizo are already heavy in salt, I suggest using less salt for this recipe.
- Seasonings – garlic powder and paprika. If you want more heat in the dish, feel free to add cayenne pepper or crushed red pepper flakes.
Equipment you’ll need
- Medium pan
- Aluminum tray
- Foil
- Smoker – or a propane grill
- Charcoal briquettes – For this recipe, I used Royal Oak briquettes.
- Applewood chunks – the applewood chunks are subtle and pair well with the flavor of the chorizo.
- Knife
- Cutting board
- Heat protecting gloves
How to make Smoked Clams with Chorizo in a Garlic, Butter, and White Wine Sauce
1. Prep
Place the clams in a large bowl of cold water with a tablespoon of flour for about 30 minutes prior to cooking. I have found that by doing this, the clams expel the sand; this step is optional.
While the
2. Fire up the smoker
Preheat the smoker to 400°F.
I use my
3. Browning
Heat up a pan and brown the chorizo. You want it to begin to release its oils but not cook all the way.
If you squeezed your chorizo out of its casing, it is a good time to break it into smaller pieces as it cooks.
4. Put it together
Once the meat has browned, transfer the chorizo to the aluminum tray, add in all of your ingredients, including the clams and cover with foil.
After about 40 minutes at 400°F, the clams should open. If they have not opened yet, don’t panic! Give them a good stir and another 10 minutes.Â
Serve immediately and enjoy.
More seafood ideas for the grill
- Grilled Oysters with Savory Butter
- Smoked Crab Legs with Honey Butter
- Hot Smoked Salmon
- Bacon Wrapped Shrimp
Clams with Chorizo in a Garlic, Butter and White Wine Sauce
Ingredients
- 36 ct little neck clams
- 1 stick salted butter
- 1¼ cups white wine
- 1½ cups chorizo freshly ground or out of the casing
- ½ cup garlic chopped
- 1 tsp paprika
- ½ tsp garlic powder
- ½ cup parsley fresh, chopped
- salt and pepper to taste
Instructions
- Preheat the grill to 400°F.
- Brown the ground chorizo in a pan, and transfer to an aluminum tray. Add all the remaining ingredients to the tray and cover with foil.
- Place in the smoker and cook for about 40 minutes or until the clams open.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.