Smoked Clams with Chorizo in a Garlic, Butter, and White Wine Sauce

This appetizer is easy to prepare, flavor packed and ready in under an hour!
Clams and chorizo in garlic white wine butter

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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.
garlic clams and chorizo ingredients

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 Weber is preheating, chop the garlic and parsley. For this recipe, I like to do a rough chop.

2. Fire up the smoker

Preheat the smoker to 400°F.

I use my Weber Original Kettle with briquettes and applewood chunks. 

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

garlic, chorizo, butter and parsley in a aluminum tray

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. 

clams in an aluminum tray

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. 

Serve immediately and enjoy. 

clams and chorizo in black bowl

More seafood ideas for the grill

Clams and chorizo in garlic white wine butter

Clams with Chorizo in a Garlic, Butter and White Wine Sauce

Clams with ground chorizo, butter, garlic, wine and herb sauce.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 211kcal
Author: Alexandra Donnadio


  • 36 ct little neck clams
  • 1 stick salted butter
  • cups white wine
  • 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


  • 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.


I used Pinot Grigio wine because when the alcohol cooks down it gives a crisp flavor to the dish without being too overwhelming. 
If you can’t get clams, mussels are a good substitute.
Because the chorizo and butter are already salted, I suggest you taste the dish before you add any seasoning.
I like to use applewood because it gives the dish a subtle, sweet flavor. I have found that by using hickory or mesquite for this recipe it takes away from the intended flavors.


Calories: 211kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 99mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 778IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg
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