Grilled Clams Casino

Name: Grilled Clams Casino
Yield: 4
Ingredients: 1 stick (4 ounces/115 g) unsalted butter, at room temperature; 2 cloves garlic, minced; ¼ cup (35 g) roughly chopped shallots; ¼ cup (35 g) roughly chopped red bell pepper; ¼ cup (25 g) roughly chopped celery; 2 teaspoons grated lemon zest; 2 teaspoons fresh lemon juice; 2 sprigs fresh oregano, leaves picked; 2 sprigs fresh thyme, leaves picked; ¼ teaspoon chile flakes; Kosher salt and freshly ground black pepper; 4 oz Spanish Chorizo, , cut into small strips; 2 pounds (910 g) Manila clams; 2 oranges, halved and grilled; ¼ bunch flat-leaf parsley, finely chopped, for garnish; Crusty bread, for serving; Provisions Large Oval Roaster; Provisions Slotted Spoon

Grilled Clams Casino

Courtesy of Chef Tyler Florence

Rated 5.0 stars by 1 users

Servings

Bring everyone around the grill for a dish that's made for lingering summer evenings. Tender clams steam open in a rich, savory butter infused with aromatic herbs and smoky chorizo, creating a flavorful broth that's impossible to resist. A squeeze of charred citrus adds a bright, fire kissed finish that balances every bite. Served straight from the grill with plenty of crusty bread for soaking up every last drop of the sauce, this effortless centerpiece is perfect for sharing with friends and family all season long.

Ingredients

For the casino butter

1 stick (4 ounces/115 g) unsalted butter, at room temperature
2 cloves garlic, minced
¼ cup (35 g) roughly chopped shallots
¼ cup (35 g) roughly chopped red bell pepper
¼ cup (25 g) roughly chopped celery
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 sprigs fresh oregano, leaves picked
2 sprigs fresh thyme, leaves picked
¼ teaspoon chile flakes
Kosher salt and freshly ground black pepper

For cooking and serving

4 oz Spanish Chorizo, , cut into small strips
2 pounds (910 g) Manila clams
2 oranges, halved and grilled
¼ bunch flat-leaf parsley, finely chopped, for garnish
Crusty bread, for serving

Directions

Set Up the Grill

Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and a cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F (205°C).
In a food processor, combine the butter, garlic, shallots, bell pepper, celery, lemon zest, lemon juice, oregano, thyme, and chile flakes and pulse until well combined, but still with texture. Season with salt and pepper to taste. Set the casino butter aside.

Cook the Clams

Once the grill is hot, create a “medium” zone by either adjusting the gas temperature or moving some of the charcoal from the hot side to the cooler side. Place a cast-iron or other grill-safe gratin or casserole dish on top of the grates on the medium zone.
Add the casino butter and chorizo to the dish and let the butter melt. Stir in the clams and cook, stirring occasionally, until they all open, 5 to 10 minutes, spooning and basting the sauce over the clams as they cook.