To me, clams are quintessentially summer.

I probably eat them at least once a week when it’s warm.

We picked some up the other day anticipating our dinner outside on the porch.

However 64 degrees and rain wasn’t what we had in mind.

Also the clams I wanted to make are  more of a warm evening kind of meal, if you are fortunate enough to have summer weather where you live try making these clams here.

As it turned out perhaps having to switch up at the last moment was a good thing, these clams with chorizo were fabulous.

We served them with a tomato and mozzarella salad, and hunks warm bread to mop of the sauce.  Perfect.

Clams and Chorizo Sausage

1 50 count bag of clams

4 links of chorizo sliced into rounds

2 Tbs olive oil

1/2  onion

1 can of diced tomatoes

4 cloves garlic finely chopped

1/2 tsp red pepper flakes (or more if you like heat)

1/2 carton grape tomatoes

10 leaves basil finely chopped

handful chives chopped

Salt and pepper to taste

Place a medium saucepan over medium heat, add chorizo and saute until browned and slightly curled at edges, set aside.
Now add few tablespoons of olive oil to pan, add onion, saute few minutes until soft, add garlic saute 30 seconds, add tomatoes.

Stir around a bit, add red pepper flakes and grape tomatoes, cook for about 10 minutes stirring occasionally.
Add cooked chorizo, warm through.
Meanwhile retrieve your clams that you have been soaking in cold water, give them a good scrub and rinse.
Place on BBQ, close cover and check every few minutes for those that are fully opened and cooked (discard any that do not open).
Transfer them to clean serving dish. Once they are all done ladle tomato and chorizo over top, toss to coat, garnish with basil and chives.

Open a nice Chardonnay, we enjoyed La Crema, pairs nicely with the clams………