Steamed Clams and Spanish Chorizo with Grilled Bread

4 pounds littleneck clams

2 tablespoons olive oil

1 tablespoon unsalted butter

2 fully cooked Spanish chorizo sausage links, each about 2 ounces, cut into ¼-inch dice

1 large shallot, thinly sliced

2 garlic cloves, thinly sliced

½ cup dry white wine

1 baguette, cut on the bias into 1-inch-thick slices

¼ cup roughly chopped fresh Italian parsley leaves


Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.

Prepare the grill for direct cooking over medium-high heat (400° to 500°F) and preheat a Weber Gourmet BBQ System Wok.


Put the oil, butter, chorizo, shallot, and garlic in the wok and cook over direct medium-high heat, with the lid closed, until fragrant, about 1 minute. Add the clams and wine and continue cooking until the clams open wide, 8 to 12 minutes, stirring occasionally. During the last 2 to 3 minutes of grilling time, toast the bread on the cooking grate around the wok, turning once.

W

earing insulted barbecue mitts or gloves, remove the wok from the grill and place on a heatproof surface. Discard any unopened clams. Garnish with parsley and serve right away with the bread and cooking juices.


Serves: 4 Prep Time: 20 mins Grill Time: 8-10 mins

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