Grilled Clams with Chorizo ​​and Tequila

Ingredients:

• 170g raw Mexican chorizo ​​sausage, casings removed
• 2 tablespoons butter
• 1 white onion, finely chopped
• 3 cloves garlic, crushed
• 1 cup of Añejo tequila
• 3/4 cup bottled clam juice
• 900 g small clams, wash thoroughly
• 1 tbsp chopped fresh cilantro
• 1 loaf sourdough bread, for serving

Preparation:

1. Preheat a charcoal or gas grill to medium-high heat.
2. Place a heavy enameled cast-iron skillet (such as a Le Creuset) in the center of the grill. When hot, add the chorizo ​​and cook until crisp, about 6 minutes. Using a slotted spoon, transfer the chorizo ​​to paper towels to drain any excess fat.
3. Add the butter and onion and cook over medium-high heat until the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the tequila and clam juice and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the clams and cover. Grill until the clams open, 10-12 minutes. Be sure to discard any unopened clams.
4. Return the chorizo ​​to the pan and stir. Sprinkle with chopped cilantro and serve with bread for dipping.