Grilled clams with a chorizo white wine sauce is a flavorful and breezy starter
Preheat a grill or grill pan over medium-high heat. Place the clams on the grill or grill pan and cook, undisturbed, until the clams open widely, 7 to 15 minutes, depending on the size of the clams. (The clams will open slightly early on, but will suddenly open more widely when they are done.) Discard any clams that have not opened once most of the others are done. Using tongs, transfer the clams to a serving plate, retaining as much of their liquid as possible along the way. Spoon the chorizo drizzle over each clam, garnish with the parsley and serve, with bread for dipping into the liquid, if desired.