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

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.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 211kcal

Author Alexandra Donnadio

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

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.

Nutrition