From the Kitchen Window column
Briny clams and spicy chorizo make this Latin clambake a favorite in coastal countries such as Chile. Shrimp, mussels and other types of seafood also work well. Wash it down with an ice-cold sparkling rose. This recipe is adapted from Latin Grilling by Lourdes Castro (Ten Speed Press 2011).
Makes 8 servings
1 stick (1/2 cup) unsalted butter, diced
1 1/2 cups white wine
4 cloves garlic, minced
3 shallots, sliced
2 tomatoes, chopped
1 1/2 teaspoons smoked paprika
Salt and freshly ground black pepper
1 1/2 pounds fresh chorizo (not dried)
36 small clams in the shell, scrubbed
Extra virgin olive oil
1 baguette, halved lengthwise
1/4 cup lightly packed flat-leaf parsley, chopped
3 lemons, cut into wedges
First, soak the clams in cold, salted water for 1 hour to let them expel any sand.
Heat the grill to medium high. Close the lid and allow to preheat for 15 minutes. Oil the grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
Place the butter, white wine, garlic, shallots, tomatoes, paprika, salt and pepper into a roasting pan. Set the pan on the grill. Stir occasionally.
Place the chorizo on the other side of the grill, close the lid and cook for 8 to 10 minutes, or until it is a deep golden brown. Turn the sausage over and grill for another 4 to 5 minutes, until the skin is charred and shriveled.
Remove the chorizo from the grill and slice it into thin rounds. Place them in the roasting pan with the sauce and stir to combine.
Increase the grill heat to high and leave the lid open. Place the clams directly on the grill grate and cook until they pop open, about 3 to 6 minutes. Use tongs to transfer the clams to the pan as soon as they open. Discard any clams that remain shut after 8 or 9 minutes.
Toss the clams, chorizo and sauce together and set aside.
Brush the cut side of the bread with olive oil and place it cut side down on the grill. Allow to toast for a few minutes until slightly charred. Remove and cut into chunks.
Garnish the clams and chorizo with parsley and serve with the bread and lemon wedges.