Clams with Chorizo in a Garlic, Butter and White Wine Sauce
Clams with ground chorizo, butter, garlic, wine and herb sauce.
Course Appetizer
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 8
Calories 211kcal
Author Alexandra Donnadio
Ingredients
36ctlittle neck clams
1sticksalted butter
1¼cupswhite wine
1½cupschorizofreshly ground or out of the casing
½cupgarlicchopped
1tsppaprika
½tspgarlic powder
½cupparsleyfresh, 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
I used Pinot Grigio winebecause 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.