Grilled Clams
Steven Raichlen cooks his grilled clams with Portuguese sausage or chorizo, tomatoes, and garlic before serving them with a slice of crusty bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Ingredients
- 24 littleneck clams
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 12 ounces cured linguiça or Spanish chorizo, cut into 1/4 inch dice
- 2 ripe red tomatoes, seeded and cut into 1/4 inch dice
- 2 cups cups dry white wine
- 1/2 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
- Crusty bread for serving
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