Clams with Grilled Chorizo & Charred Tomatoes

March 13, 2011
4 Ratings
  • Serves 6 as a first course
Author Notes

When foggy July days in San Francisco make me nostalgic for New England summers, this recipe does the trick. Best at the height of summer, when the cherry tomatoes are bursting with flavor. I first made this for a "grill mania" themed cooking club, so more steps than necessary are done on the grill. You could certainly prepare the whole thing with broiler and stovetop, or just do the last step on the stovetop, but if you want an excuse to spend more time outside, go for the grill! - Ms. T —Ms. T

Test Kitchen Notes

Ms. T’s recipe gives a brilliant summer spin to a classic Mediterranean pairing. By taking things outside to the grill, cherry tomatoes at their peak become smoky-sweet flavor bombs, a perfect foil to the salty chorizo and boozy, briny clams. This is a wonderful recipe for celebrating the last days of summer; not at all fussy, it points you in the right direction, while still leaving room for personal interpretation. Take the clams for instance. Since she does not specify how many clams to use, and I was cooking for two, I used a pound of Manila clams and only one chorizo sausage instead of two (which added enough salt that I did not need to add any more). I also used tarragon, dill and Italian parsley, the herbs I had on hand, with deliciously aromatic and flavorful results. I highly recommend grilling up some extra bread; you will want to sop up every drop. This is an excellent recipe! - gingerroot —gingerroot

What You'll Need
  • 1 basket cherry tomatoes
  • 2 chorizo sausages
  • 6-8 slices good crusty country bread
  • extra virgin olive oil
  • 3 pounds fresh clams in the shell (I used a mix of Littleneck and Manila, my measurement is approximate)
  • 3 cloves garlic
  • a pat of butter
  • 1 cup dry white wine
  • 1 generous handful of fresh chopped herbs (I used parsley, oregano, thyme)
  • lemon zest from 1 lemon
  • kosher salt and fresh ground pepper
  1. Skewer tomatoes and brush lightly with olive oil. Rub bread with raw garlic, brush with olive oil and salt lightly. Cut sausages in half length-wise. Grill tomatoes, sausage and bread over medium-high heat until all are lightly browned/edges charred on both sides and tomatoes are juicy. Remove all from grill and allow to cool slightly.
  2. Chop chorizo into bite-sized pieces, set aside. Mince remaining garlic. Heat 2 tbs olive oil and pat of butter on stove top in heavy iron skillet over medium heat. Add garlic and saute lightly. Add chopped chorizo, grilled tomatoes (removed from skewers), and half of chopped herbs. Add wine. Once liquid starts simmering, add clams to skillet, and place entire skillet on the grill (high heat), covering. Stir occasionally.
  3. When liquid is bubbling and all clam shells have opened, remove skillet from grill. Sprinkle with remaining herbs, lemon zest, salt and pepper. Serve right out of the skillet with grilled bread on the side.

See what other Food52ers are saying.

  • healthierkitchen
  • boulangere
  • Emma Laperruque
    Emma Laperruque
  • Cristina Sciarra
    Cristina Sciarra
  • Ms. T
    Ms. T
A museum marketing professional 8 hours a day, and a gal who's dreaming, drooling, obsessing about food for the other 18 hours. Wait, that doesn't add up to 24? Oh, that's because I'm counting the hours I'm supposed to be working that I dream about food (don't tell my boss). Several years ago, I started a cooking club with six girlfriends...ten years later...many of our addresses and last names have changed, our palettes have gotten more sophisticated and the wine has gotten less cheap. We now usually sit at dining room tables like grownups instead of on cushions on the floor of studio apartments, and the conversations have shifted with the life stages...but we're still going strong, the food gets better every month, and nothing is more pleasurable than sharing an afternoon laughing, eating, and trading tips on recipes and life.

16 Reviews

J C. July 22, 2020
Excellent. But my butcher was out of chorizo, so I used alligator andouille, which I hadn't realized was a thing. Anyway, it was perfect after a day at the beach.
healthierkitchen September 22, 2012
Mmmmmmmm. I love chorizo and clams!
Ms. T. September 24, 2012
Thanks HK :)
boulangere September 21, 2012
Oh yes.
Ms. T. September 21, 2012
Ha ha :) Thanks Boulangere!
Emma L. August 14, 2012
Covered this recipe for my cooking blog and absolutely loved it. Thanks for sharing something so delicious, Ms. T!!!
Ms. T. August 18, 2012
Thanks Dourmet--this comment made my day! Fun blog. Honored that my recipe was your Pocahantas Barbie :)
Cristina S. September 7, 2011
Wow, this was really delicious. I love how the smoky chorizo (I used a spicy one) interacted with all the fresh herbs, lemon zest, tomato and white wine-- what a killer broth. A basket of grilled bread is the perfect utensil here. I will definitely be making this again, and maybe next time I'll share!

I hope you enjoy my photo. I am very sorry, as it seems to be before yours now in the slideshow. (I am terrible at using the photo uploader one this site; I can never get my pictures in the right order!). Please feel free to change the order if you can!
Ms. T. September 8, 2011
Glad you liked it! And thanks for posting your photo. I didn't even know you could post photos to other people's recipes (and definitely don't know how to do anything fancy like change the order), but I don't mind at all because it's a beautiful shot, and it just makes me happy to know that someone appreciated the recipe enough to photograph it :)
Ms. T. September 8, 2011
BTW, do you know how to edit the photo credit? The photo I posted was taken by my friend, and I'd like to give her credit but can't figure out how to edit it.
Cristina S. September 8, 2011
I have no idea how to edit photo credit! I guess I would attribute the photo in the header notes?

Maybe posting pictures on other's recipes in new? I am entering it for the next (photo) contest, so perhaps it is a new feature to facilitate that.

Regardless, I am still thinking about your clam dish, and when I can eat it again. Yum!
Ms. T. August 15, 2011
Thanks gingerroot!
gingerroot August 15, 2011
Ms. T. September 2, 2011
Thank you so much for testing this recipe and for your lovely--and beautifully written--comments! You were very generous to spin my vague recipe writing into an asset :) As long as it's not baking, creative cooks appreciate room to improvise, right? Tarragon and dill sounds like a very nice touch--I'll have to try that combo next time. Thanks again and happy celebrating the last days of summer!
Ms. T. September 2, 2011
PS- My favorite phrase is "smoky-sweet flavor bombs"--love it.
gingerroot September 3, 2011
My pleasure...I may just have to make this again this weekend! It is a delicious recipe. I should be thanking you.