Grilled Clams with Chorizo and Tequila
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Serving size: 1 of 14
Calories 260, total fat 11 G., saturated fats 5 G., proteins 19 G., carbohydrates 21 G., fiber 1 G., cholesterol 44 mg, sodium 934 mg, sugar 2 G.
Serving size: 1 of 14
Calories 260, total fat 11 G., saturated fats 5 G., proteins 19 G., carbohydrates 21 G., fiber 1 G., cholesterol 44 mg, sodium 934 mg, sugar 2 G.
To prepare this grilled dish, you'll need a heavy cauldron. The clams are simmered in a mixture of tequila and clam broth (juice) until the shells open, then tossed with fried Mexican chorizo. Serve the clams with the broth and fresh bread for dipping and savoring every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170g raw Mexican chorizo sausage, casings removed
- 2 tablespoons butter
- 1 white onion, finely chopped
- 3 cloves garlic, crushed
- 1 cup of Añejo tequila
- 3/4 cup bottled clam juice
- 900 g small clams, wash thoroughly
- 1 tbsp chopped fresh cilantro
- 1 loaf sourdough bread, for serving
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Cooking the dish according to the recipe:
- Preheat a charcoal or gas grill to medium-high heat.
- Place a heavy enameled cast-iron skillet (such as a Le Creuset) in the center of the grill. When hot, add the chorizo and cook until crisp, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain any excess fat.
- Add the butter and onion and cook over medium-high heat until the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the tequila and clam juice and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the clams and cover. Grill until the clams open, 10-12 minutes. Be sure to discard any unopened clams.
- Return the chorizo to the pan and stir. Sprinkle with chopped cilantro and serve with bread for dipping.
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