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Grilled Clams with Chorizo and Beer
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
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Grilled Clams with Chorizo and Beer

Grilled Clams with Chorizo and Beer

Grilled Clams with Chorizo and Beer
  • Servings:Serves 4 to 6
  • Prep Time:25 minutes
  • Cook Time:25 minutes
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