Grill-Braised Clams and Chorizo in Tomato Saffron
By
Lynette !
@breezermom
6
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.
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
25 Min
Cook:
40 Min
Method:
Grill
Ingredients
- 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
- 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.
