Barbecued Clams with chilli and chorizo Recipe

The sun doesn’t come out too often in this country but when it does, I love to cook on the barbecue, particularly with fish. It is not essential to use a barbecue for the following recipe, it can be just as easily prepared on the hob. However, there’s something about cooking this clam dish outdoors that I love.

This recipe of Clams serves 2 but can easily be adapted to serve many more! Serve with some chunky bread to soak up the spicy sauce.



100g Chorizo

Handful of Clams

1 Shallot

2 Garlic cloves

1 Chilli

100ml Noilly Prat or white wine

1 Lemon

Handful of Parsley


Thinly dice chorizo and a shallot. Place a saucepan on top of the barbeque and add a splash of olive oil. When hot add the chorizo and shallot.


When the chorizo is cooked and golden add a thinly sliced chilli and 2 cloves of thinly sliced garlic. Then add a few handfuls of clams and a good splash of noilly prat (or white wine).

imagePlace the lid on the saucepan and cook for five minutes or until the clams are open. Add a handful of chopped parsley and a squeeze of lemon.


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