Tequila Chorizo Clams On The Grill
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
61
Spice
58
Sweetness
59
Sourness
43
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 small
White Onion (chopped)1 cup
Tequila (anejo)3 cup
Clam Juice (bottled)1 tbsp
Cilantro (chopped fresh)Directions:
1
Watch how to make this recipe
2
Build a medium-hot fire on a charcoal grill or heat a gas grill to high
3
Place a heavy, enameled cast-iron Dutch oven (like Le Creuset) on the center of the grill
4
When hot, add the chorizo and cook until crisp crumbly, about 6 minutes
5
Using a slotted spoon, transfer the chorizo to paper towels to drain
6
Add the butter and onions and cook on medium-high heat until the onions are translucent, about 5 minutes
7
Add the garlic and saute until fragrant
8
Add the tequila and clam juice and bring to a boil, scraping up the browned bits at the bottom of the pot
9
Add the clams and cover with a lid
10
Cook on the grill until the clams are wide open, 10 to 12 minutes
11
Make sure to discard any clams that remain unopened
12
Return the chorizo to the pot and stir to combine
13
Sprinkle with chopped cilantro and serve with sourdough bread for dipping