Grill-Braised Clams and Chorizo in Tomato Saffron

Grill-braised Clams And Chorizo In Tomato Saffron

No Photo

Have you made this?

 Share your own photo!

Lynette !


Spanish flavors inspire this simple summery dish. Saffron gives the tomato broth a nutty complexity, while the spice and heat of the chorizo liven up the clams.


☆☆☆☆☆ 0 votes

25 Min
40 Min


  • 3 c
    hickory chips
  • 1 1/2 c
    chicken broth, low sodium
  • 1 Tbsp
    fresh thyme, chopped
  • 1/2 tsp
    saffron thread
  • 1/4 tsp
    crushed red pepper flakes
  • 1/4 tsp
    black pepper,freshly ground
  • 7 clove
    garlic, thinly sliced
  • 1 can(s)
    diced tomatoes, 14.5 ounce, undrained
  • 1
    poblano chile
  • 1
    ear of corn, shucked
  • ·
    cooking spray
  • 4
    green onions
  • 1
    link dry-cured spanish chorizo sausage, 3/4 - l pound, cut in half length-wise
  • 24
    littleneck clams, about 2 1/2 lbs
  • 2 Tbsp
    fresh flat leaf parsley, chopped
  • 1 Tbsp
    lemon juice, fresh
  • 4 slice
    italian or french bread, 3/4 inch thick

How to Make Grill-Braised Clams and Chorizo in Tomato Saffron


  1. Preheat grill to medium-high heat.
  2. Pierce the bottom of a disposable foil pan several times with the tip of a knife. Line pan with newspaper or paper towels; place 2 cups wood chips on top of paper in pan.
  3. Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan.
  4. Place disposable pan on 1 side of grill rack; ignite newspaper with a long match. Place saucepan on other side of grill rack. Cover grill. Bring sauce to a simmer, and grill for 15 minutes. Remove saucepan from grill, and keep warm.
  5. Place poblano and corn on grill rack coated with cooking spray. Cover and grill 10 minutes, turning occasionally. Add green onions and chorizo, cut sides down, to grill rack; cover and grill 4 minutes or until poblano is blackened and charred and corn is lightly charred, turning occasionally.
  6. Place poblano in a paper bag; fold to close tightly. Let stand for 5 minutes. Peel and discard skins; cut poblano in half lengthwise. Discard stem, seeds, and membranes. Chop poblano, cut kernels from corn cob, slice green onions, and dice chorizo; add to broth mixture.
  7. Add remaining 1 cup wood chips to disposable pan. Return saucepan to grill rack. Cover grill, and simmer. Place clams on grill rack. Cover and grill for 2 minutes or until clams just begin to open. Discard unopened shells. Add clams to broth mixture; cover and grill for 4 minutes or until shells open completely. Remove saucepan from grill; stir in parsley and juice. Cover and keep warm.
  8. Place bread on grill rack, and grill 1 to 2 minutes on each side or until toasted. Ladle clam mixture into bowls. Serve with grilled bread.

Printable Recipe Card

About Grill-Braised Clams and Chorizo in Tomato Saffron

Course/Dish: Fish Pork
Main Ingredient: Fish
Regional Style: American

Leave a Comment

17 Healthy Summer Dinner Recipes

17 Healthy Summer Dinner Recipes

These light and fresh dinner recipes are perfect for hot summer nights. Full of flavor and easy on your waistline, the entire family is going to love these healthy recipes. Salads, grilled chicken, salmon, and more make for delicious healthy meal options to make this summer.

16 Fresh Cucumber Recipes to Try This Summer

16 Fresh Cucumber Recipes to Try This Summer

Since cucumbers are 95% water, they help with hydration and are fantastic to add to your summer menu. They’re not just for tossing into a garden salad or slicing for a snack either. From soups to creamy and marinated salads, dips to drinks, here are 16 fresh cucumber recipes to try this summer.

Recipes for an Easy and Tasty Family Picnic

Recipes for an Easy and Tasty Family Picnic

Looking for an activity to do with the family? Have a picnic! Whether it’s in a local park or just in your yard, on a nice summer day take your meal outside. I’ve put together a menu of easy recipes for a family picnic everyone will enjoy. “Hot, humid summers in the heartland call for […]