Grilled Clams and Chorizo

• 1 1/2 pounds fresh chorizo
• 1 stick (1/2 cup) unsalted butter, diced
• 1 1/2 cups white wine
• 4 cloves garlic, minced
• 3 shallots, sliced
• 2 tomatoes, chopped
• 1 1/2 teaspoons smoked paprika
• 36 small clams in the shell, scrubbed
• extra-virgin olive oil
• 1 baguette, halved lengthwise
• 1/4 cup lightly packed flat-leaf parsley leaves and tender stems, chopped
• 3 lemons, cut into wedges

1. Heat your grill to medium-high (450F) and close the lid.
2. Wait at least 15 minutes before continuing.
3. Oil the grill grates with a vegetable oilsoaked paper towel held with a long pair of tongs.
4. Place the chorizo on one side of the grill, close the lid, and cook for 8 to 10 minutes, or until the chorizo is a deep golden brown.
5. Turn the sausage over and grill for another 4 to 5 minutes, until its skin is charred and shriveled.
6. Remove the chorizo from the grill.
7. Set a roasting pan set on the other side of the grill and add the butter, wine, garlic, shallots,
8. tomatoes, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Cook, stirring intermittently, for 8 minutes, or until the tomatoes start to break down and the shallots soften.
10. Meanwhile, slice the chorizo into thin rounds and add to the pan with the sauce.
11. Stir to combine, and leave the pan on the grill.

fresh chorizo, unsalted butter, white wine, garlic, shallots, tomatoes, paprika, shell, extravirgin olive oil, baguette, lightly packed flatleaf parsley, lemons

Taken from www.foodrepublic.com/recipes/grilled-clams-and-chorizo-recipe/ (may not work)