Name: Steamed Clams and Spanish Chorizo with Grilled Bread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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

Ingredients

Special Equipment

Weber Gourmet BBQ System Cooking Grate
Weber Gourmet BBQ System Wok

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Spanish chorizo is most often found cured and is firm, almost salami-like. Peel away the thin, papery skin before cutting.

Instructions

Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.
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.
Prepare the grill for direct cooking over medium-high heat 450°F and preheat a Weber Gourmet BBQ System Wok.
Prepare the grill for direct cooking over medium-high heat 400° to 500°F and preheat a Weber Gourmet BBQ System Wok.
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.
Put the oil, butter, chorizo, shallot, and garlic in the wok and cook over 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.
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.