Grilled Clams and Chorizio

This was so yummy and quick and is from The Chew by Michael Symon.  I am posting all the "foil pictures" as well the before and after. You could do this in the oven as well. Also the grilled bread is great for mopping all the awesome juices. Love the fact that if you had company you could set up the packets ahead and refrigerate until grill time.

• 2 pounds Little Neck or Cherrystone Clams (cleaned)
• Kosher Salt
• Freshly Ground Black Pepper
• Olive Oil (for drizzling)
• 1/2 pound Dried or Smoked Chorizo (slice into 1/4″ thick pieces)
• 1 pint Cherry Tomatoes
• 1 Jalapeno (sliced)
• 4 Garlic cloves (sliced)
• 12 ounces White Wine
• 2 tablespoons Unsalted Butter
• 1/2 cup Parsley Leaves (roughly chopped)
• good crusty Bread (for grilling)

Preheat grill to medium-high heat. ( the oven for 500 degrees)

Lay out 4 large pieces of foil, doubled up. On each piece of foil, place 1/2 pound Clams, some sliced Chorizo, Tomatoes, some Jalapeno (more or less to taste,) a clove’s worth of Garlic, 3 ounces White Wine, 1/2 tablespoon Butter and a good drizzle of Olive Oil. Season well with Salt and Freshly Ground Black Pepper. Seal the packages by bringing up all 4 corners then crimping and sealing together

Place all of the packets on the grill with the lid down for 8-10 minutes, or until all of the Clams have opened. Drizzle your Bread with Olive Oil and place it on the grill until it’s heavily marked then set aside. Tear open the packets and serve with the grilled Bread.