grill-braised clams and chorizo in tomato saffron

Name: Grill-Braised Clams and Chorizo in Tomato Saffron
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 3 cup(s) hickory chips; 1 1/2 cup(s) chicken broth, low sodium; 1 tablespoon(s) fresh thyme, chopped; 1/2 teaspoon(s) saffron thread; 1/4 teaspoon(s) crushed red pepper flakes; 1/4 teaspoon(s) black pepper,freshly ground; 7 clove(s) 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 tablespoon(s) fresh flat leaf parsley, chopped; 1 tablespoon(s) lemon juice, fresh; 4 slice(s) italian or french bread, 3/4 inch thick

6 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jan 17, 2015

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.

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prep time 25 Min

cook time 40 Min

method Grill

yield 4 serving(s)

Ingredients

3 cups hickory chips
1 1/2 cups chicken broth, low sodium
1 tablespoon fresh thyme, chopped
1/2 teaspoon saffron thread
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper,freshly ground
7 cloves garlic, thinly sliced
1 can 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 tablespoons fresh flat leaf parsley, chopped
1 tablespoon lemon juice, fresh
4 slices italian or french bread, 3/4 inch thick

How To Make grill-braised clams and chorizo in tomato saffron

Step 1

Preheat grill to medium-high heat.

Step 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.
Step 3

Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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