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Chorizo and Clams on the Grill

Chorizo and Clams on the Grill

  • Yield: 4 - 6 main course servings


  • 1 tablespoon olive oil
  • 1 pound chorizo, or other spiced smoked sausage, cut crosswise into 1/2-inch lengths
  • ½ medium onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 1/4 cups seeded and chopped Italian plum tomatoes (about 4)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon crushed red pepper
  • 8 turns freshly ground black pepper
  • ¾ cup dry white wine
  • ¾ cup shrimp stock or clam juice
  • 4 dozen littleneck clams, scrubbed
  • 1/2 cup chopped cilantro
  • Crusty bread, for serving


  • Heat a grill to high heat and heat a large (12-inch) grill-proof skillet with a lid.

    When the skillet is hot, add the oil and chorizo. Close the lid of the grill and cook until the sausage is browned, opening the lid and stirring occasionally, about 4 minutes. Stir in the onions, garlic, salt, crushed red pepper, and black pepper, and stir until onions are soft, about 2 minutes. Add the tomatoes and cook, stirring, until they soften and give up their juices, about 2 minutes. Stir in the wine and shrimp stock, close the lid and bring to a boil. Cook until liquid has reduced by about one-third about 4 minutes

    Add the clams, nestling them down into the simmering broth. Cover the skillet and close the lid of the grill and continue to cook until all the clams are open, usually 5 to 6 minutes. Remove the skillet from the grill and sprinkle the cilantro over the top of the clams. Stir gently, then taste and adjust the seasoning if necessary. Divide the chorizo, clams and broth among 4 or 6 shallow bowls. Serve with crusty bread for dipping.

Recipe Details