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grill-braised clams and chorizo in tomato saffron

breezermom avatar
Recipe by
Lynette C
@breezermom
Gulf Breeze, FL

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.

yield 4 serving(s)
prep time 25 Min
cook time 40 Min
method Grill

Ingredients For grill-braised clams and chorizo in tomato saffron

  • 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
    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.
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