Clams With Grilled Chorizo & Charred Tomatoes

• 1 basket cherry tomatoes
• 2 chorizo sausages
• 6-8 slices good crusty country bread
• extra virgin olive oil
• 3 pounds fresh clams in the shell (I used a mix of Littleneck and Manila, my measurement is approximate)
• 3 cloves garlic
• a pat of butter
• 1 cup dry white wine
• 1 generous handful of fresh chopped herbs (I used parsley, oregano, thyme)
• lemon zest from 1 lemon
• kosher salt and fresh ground pepper

1. Skewer tomatoes and brush lightly with olive oil. Rub bread with raw garlic, brush with olive oil and salt lightly. Cut sausages in half length-wise. Grill tomatoes, sausage and bread over medium-high heat until all are lightly browned/edges charred on both sides and tomatoes are juicy. Remove all from grill and allow to cool slightly.
2. Chop chorizo into bite-sized pieces, set aside. Mince remaining garlic. Heat 2 tbs olive oil and pat of butter on stove top in heavy iron skillet over medium heat. Add garlic and saute lightly. Add chopped chorizo, grilled tomatoes (removed from skewers), and half of chopped herbs. Add wine. Once liquid starts simmering, add clams to skillet, and place entire skillet on the grill (high heat), covering. Stir occasionally.
3. When liquid is bubbling and all clam shells have opened, remove skillet from grill. Sprinkle with remaining herbs, lemon zest, salt and pepper. Serve right out of the skillet with grilled bread on the side.

basket cherry tomatoes, chorizo sausages, country bread, extra virgin olive oil, fresh clams, garlic, butter, white wine, generous handful, lemon zest from, kosher salt

Taken from food52.com/recipes/10389-clams-with-grilled-chorizo-charred-tomatoes (may not work)