| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 6 ounces raw chorizo, removed from casings
- 2 tablespoons unsalted butter
- 1 small white onion, chopped
- 3 garlic cloves, finely minced
- 1 cup tequila anejo
- 3/4 cup bottled clam juice
- 2 pounds littleneck clams, scrubbed and rinsed
- 1 tablespoon chopped fresh cilantro
- 1 loaf sourdough bread, for serving
Instructions
- Build a medium-hot fire on a charcoal grill or heat a gas grill to high.
- Place a heavy, enameled cast-iron Dutch oven (like Le Creuset) on the center of the grill. When hot, add the chorizo and cook until crisp crumbly, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain.
- Add the butter and onions and cook on medium-high heat until the onions are translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the tequila and clam juice and bring to a boil, scraping up the browned bits at the bottom of the pot. Add the clams and cover with a lid. Cook on the grill until the clams are wide open, 10 to 12 minutes. Make sure to discard any clams that remain unopened.
- Return the chorizo to the pot and stir to combine. Sprinkle with chopped cilantro and serve with sourdough bread for dipping.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1822 |
| Total Fat | 74 g |
| Saturated Fat | 34 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 6 g |
| Sugar | 16 g |
| Protein | 133 g |
| Cholesterol | 311 mg |
| Sodium | 6537 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1822 |
| Total Fat | 74 g |
| Saturated Fat | 34 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 6 g |
| Sugar | 16 g |
| Protein | 133 g |
| Cholesterol | 311 mg |
| Sodium | 6537 mg |
Reviews
Marcella used reposado tequila on the show.
Wonderful
These are fabulous!!! When our clam shack is open, we eat these 2 or three times a month! Thank you!
I think I would like to try this with mussels instead….! Yum
I’m really confused how anybody can think these were good. $40 in clams and and hour in prep and cooking to have 6 lbs of clams that were inedible, straight ethanol, and I used a top shelf reposado. The concept is there but this recipe would benefit from a full bodied white wine as opposed to tequila. Theres a reason we cook with wine and not hard liquor. Liquor doesn’t boil down to a nice flavor like wine does.
Now,this is a party in your mouth! Full of favor. Thank you. Impress your friends with this one
OMG! These were the best! Love the Kitchen and the Kooks!