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Grilled Clams with Chorizo and Beer

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    25 minutes


To make this dish indoors, follow the recipe as written, using medium heat on your stovetop, and toast bread under the broiler on uppermost rack until golden brown, 1 to 2 minutes per side. Feel free to substitute an equal amount of white wine or 1/2 cup of water for the beer, if desired.
36 littleneck clams
3 Tbsp. olive oil
6 oz. dried chorizo, sliced into thin rounds
1 yellow onion, finely chopped
4 garlic cloves, peeled and smashed
2 Tbsp. tomato paste
2 tsp. smoked paprika
1/2 tsp. cayenne pepper (optional)
1 cup mild-flavored lager, such as Budweiser
1/2 cup water
1/2 loaf country-style bread (about 8 oz.), sliced
1 Tbsp. lime juice, plus wedges for serving
1/4 cup chopped fresh cilantro
Grilled Clams with Chorizo and Beer


1. First, sort and clean clams; discard any with broken or damaged shells. Gently tap any clams with open shells on the counter; discard any that don't close on their own. Scrub remaining clams under cool running water to remove any grit, then transfer to a large bowl of generously salted water and let sit 20 to 30 minutes; rinse well.
2. Heat grill to medium for at least 10 minutes, then clean and oil grates. Place a large cast-iron skillet on grill, then add 1 tablespoon oil. When oil is shimmering, add chorizo and cook, stirring occasionally, until chorizo begins to brown, about 5 minutes. Add onion and garlic and cook, stirring frequently, until softened, 4 to 6 minutes.
3. Add tomato paste, smoked paprika, and cayenne (if using) and cook, stirring constantly, until tomato paste begins to caramelize, about 2 minutes. Add beer and water and bring to a simmer. Add clams, cover with a lid or a large piece of foil, and cook, stirring once or twice, until clams have opened, 5 to 10 minutes (discard any that don't open).
4. Meanwhile, drizzle bread with remaining 2 tablespoons oil and grill until well-marked on both sides, 2 to 4 minutes per side. Transfer to a plate and set aside.
5. Stir lime juice into skillet and sprinkle evenly with cilantro. Serve clams immediately with grilled bread and lime wedges on the side.
Source: Hannaford fresh Magazine, July - August 2020


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 390 kcal (20%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 5 g (25%)
Cholesterol 50 mg (17%)
Sodium 1050 mg (44%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 2 g (8%)
Protein 22 g (37%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a