Author's Notes: We used a deep cast iron combo cooker for this recipe, but any 3-4 quart grill safe dutch oven will work.

Spicy Grilled Clams with Chorizo Print Recipe


  • 24 clams, cleaned and soaked in cold water
  • 1 Tbsp LeRoux Olive Oil
  • 12 oz dry cured chorizo
  • 28 oz can whole peeled tomatoes
  • 3 garlic cloves, coarsely chopped
  • 1 cup dry white wine
  • freshly ground black pepper
  • finely grated zest of 1/2 lemon
  • 2 Tbsp chopped parsley
  • grilled bread to serve


  1. Heat grill. Slice chorizo in half lengthwise, then cut into 1/4" slices.
  2. On the stove, heat olive oil in a small cast iron dutch oven. When the oil is shimmering, add the chorizo and cook until browned and fat renders out of the sausage, stirring frequently. Pour off all but 1 tablespoon of fat.
  3. Add the can of tomatoes, crushing the whole tomatoes into small pieces with your hands as you add them to the pot. Add chopped garlic and black pepper.
  4. Cook until liquid has reduced and tomato pieces are falling apart. Add white wine and season with salt and pepper to taste. Transfer pot to the hot grill.
  5. With the liquid simmering, add clams to the pot and cover. Cook clams over a simmer for 10-15 minutes, or until opened. Toss clams with sauce, lemon zest and parsley. Serve with grilled bread for dipping.