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 votes0
Serves:
4
Prep:
25 Min
Cook:
40 Min
Method:
Grill
Ingredients
-
3 chickory chips
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1 1/2 cchicken broth, low sodium
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1 Tbspfresh thyme, chopped
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1/2 tspsaffron thread
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1/4 tspcrushed red pepper flakes
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1/4 tspblack pepper,freshly ground
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7 clovegarlic, thinly sliced
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1 can(s)diced tomatoes, 14.5 ounce, undrained
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1poblano chile
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1ear of corn, shucked
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·cooking spray
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4green onions
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1link dry-cured spanish chorizo sausage, 3/4 - l pound, cut in half length-wise
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24littleneck clams, about 2 1/2 lbs
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2 Tbspfresh flat leaf parsley, chopped
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1 Tbsplemon juice, fresh
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4 sliceitalian or french bread, 3/4 inch thick
How to Make Grill-Braised Clams and Chorizo in Tomato Saffron
- Preheat grill to medium-high heat.
- 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.
- Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan.
- 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.
- 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.
- 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.
- 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.
- 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.
