Recipe and Photo by Susan Ragognetti and Robin Chase
2 pounds little neck clams (cleaned)
1/2 pound dried or smoked chorizo
1/4 cup fresh thyme leaves
Place clams on a hot grill and cook until their shells open. Place clams in their shells on a platter. Dice chorizo into ½ inch pieces and sprinkle chorizo and thyme over clams. Drizzle with olive oil.