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Grilled Clams with Chorizo Sausage

Recipe and Photo by Susan Ragognetti and Robin Chase


2 pounds little neck clams (cleaned)

olive oil

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.

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