Name: Grilled Clams with Chorizo
Yield: 4 Servings
Ingredients: ½ cup (1 stick) unsalted butter; 1 head of garlic, cut in half, horizontally; 2 links of fresh Mexican-style chorizo (about 8 oz.); 24 cherrystone clams, scrubbed; ¼ cup chopped fresh flat-leaf parsley; 4 ½” slices country-style bread, grilled or toasted; Lemon wedges, for serving

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Alex Lau

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

Recipe notes