Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
4 servings (serving size: about 6 clams, about 1 cup broth, and 1 bread slice)
Photo: Anna Williams; Styling: Pam Morris
3 cups hickory wood chips, divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 tablespoon chopped fresh thyme
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
7 garlic cloves, thinly sliced
1 (14.5-ounce) can diced tomatoes, undrained
1 poblano chile
1 ear shucked corn
4 green onions
1 (6-ounce) link dry-cured Spanish chorizo, cut in half lengthwise
24 littleneck clams (about 2 1/2 pounds)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
4 (3/4-inch-thick) slices Italian or French bread
How to Make It
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.
Oustanding. Full of great flavors, I served over some fresh pasta. Kids liked it as much as my husband and I. I upped the garlic to 10 cloves and omitted the corn, mostly because I don't care for it all that much. Otherwise, mainly kept to the recipe. Will be making this again very soon.
Intensely flavorful, intensely fragrant, summer in a bowl. Made to recipe except pre-grilled and prepped the poblano, corn, green onions & chorizo earlier in the day. Kept things a little simpler at dinner time. Served with icy-cold Pacifico Clara.
Bravo, bravo, this dish was fabulous.Spicy & smoky, my husband was still raving the next day. I had a small dinner party Saturday night & we doubled the broth recipe & made 5 doz clams, as there were 3 men with pretty big appetites.. My husband actually made the broth & clams on a charcol grill, while I grilled the corn, poblanos & onions on a separate gas grill, it worked perfect. I started with a platter of Spanish tapas, then to keep the grill theme, we grilled hearts of romaine brushed with a mix of olive oil & cayene pepper and dressed it with a guacamole dressing made with nonfat plain yogurt & 1/2 an avocado(see recipie at myrecipes.com). We will make this again !!
This is one of the best recipes we have made in a long time! We were actually impressed with oursleves after tasting it!! The smoke was nice and not too much, teh lemon helped to cut right through it. I thought it was a little on the spicy end - it may have been an extra spicy poblano, chorizo or I added to much red pepper (I tend to eye vs measure it). We will definitely make again and this will surely make the list of impressive dishes for guests!
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