Grilled Clams with a Chorizo Broth

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24 littleneck clams (cleaned)
3  cloves of garlic
1  medium onion (chopped)
1  tsp. red pepper flakes
2 Tbsp.chopped parsley
4 oz. chorizo sausage
1 cup of white wine
3 cups of fish stock
2 Tbsp. unsalted butter
Salt and pepper to taste

Place the clams directly on the grill and cook until fully opened.
In a sauce pan, sauté the garlic, onions, red pepper flakes, parsley, chorizo in 1 Tbsp. Of butter for 5 minutes.
Add the wine and the fish stock and simmer for 5 minutes. Add salt and pepper to taste.
Remove the clams from the grill and place in a bowl. Pour the broth over the clams and serve with a slice or grilled bread.