Grill-Braised Clams and Chorizo in Tomato Saffron

Grill-braised Clams And Chorizo In Tomato Saffron Recipe

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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.


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25 Min
40 Min


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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
poblano chile
ear of corn, shucked
cooking spray
green onions
link dry-cured spanish chorizo sausage, 3/4 - l pound, cut in half length-wise
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


  • 1Preheat grill to medium-high heat.
  • 2Pierce 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.
  • 3Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan.
  • 4Place 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.
  • 5Place 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.
  • 6Place 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.
  • 7Add 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.
  • 8Place 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

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