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 !!
Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
srwfromorange Posted: 07/11/11
lisap515 Posted: 06/30/11
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!
carolfitz Posted: 09/17/11
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.
KMax411 Posted: 08/23/12
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.
chrismann Posted: 11/21/12
This was really really good, but it felt like a lot of work. Definitely an impressive dish for guests.