Clams with Chorizo and Grilled Corn

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Spicy chorizo, smoky grilled corn, and tender clams come together in this easy summer seafood recipe, perfect for a quick dinner or appetizer.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4 servings

Calories: 266kcal

1 teaspoon olive oil
3 ounces Spanish chorizo diced
1 shallot minced
½ cup dry white wine
25 littleneck clams or cockles, cleaned
1 ½ cups charred corn grilled corn that's been removed from the cob (from about 1-2 ears)
4 tablespoons unsalted butter cold
⅓ cup fresh cilantro roughly chopped

Heat the olive oil in a large, deep sauté pan over medium-high heat and add in the chorizo. Cook, stirring continuously, until it renders out it's fat and begins to crisp up.
Add in the shallots and cook for about 1 minute, until they've softened.
Deglaze the pan with white wine, and add in the clams. Toss to coat, then cover the pan and let cook for about 5-8 minutes, until the clams start to open up.
Remove opened clams to a serving dish, and discard any that don't open (but give them a minute! some just take longer). Add the corn to the pan, stir it around, then turn off the heat.
Add the butter one piece at a time, stirring constantly, until it's all melted. Pour the sauce over the clams and top with cilantro. Serve immediately.

Remove clams from the pot as soon as they open to avoid overcooking.
Be sure to clean clams thoroughly to prevent grit in your dish.
Use cold, unsalted butter to keep the sauce from breaking and becoming too salty.
Grill the corn in advance for the best texture and flavor, avoid using canned corn.