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All RecipesSeafood

Jamie Purviance

Steamed Clams and Spanish Chorizo with Grilled Bread

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    8 to 10 mins

Serves 4
Prep Time
20 mins
Grilling Time
8 to 10 mins

the Ingredients

Wa R39
  • 4 pounds littleneck clams
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 fully cooked Spanish chorizo sausage links, each about 2 ounces, cut into ¼-inch dice
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ½ cup dry white wine
  • 1 baguette, cut on the bias into 1-inch-thick slices
  • ¼ cup roughly chopped fresh Italian parsley leaves

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Wok


  • 01 Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.
  • 02 Prepare the grill for direct cooking over medium-high heat (400° to 500°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Wok in the grate opening and preheat for 10 minutes.
  • 03 Put the oil, butter, chorizo, shallot, and garlic in the wok and cook over direct medium-high heat, with the lid closed, until fragrant, about 1 minute. Add the clams and wine and continue cooking until the clams open wide, 8 to 12 minutes, stirring occasionally. During the last 2 to 3 minutes of grilling time, toast the bread on the cooking grate around the wok, turning once.
  • 04 Wearing insulted barbecue mitts or gloves, remove the wok from the grill and place on a heatproof surface. Discard any unopened clams. Garnish with parsley and serve right away with the bread and cooking juices.

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