Hands-on Time
25 Mins
Total Time
50 Mins
4 servings (serving size: about 6 clams, about 1 cup broth, and 1 bread slice)

Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Ratings & Reviews

chrismann's Review

November 21, 2012
This was really really good, but it felt like a lot of work. Definitely an impressive dish for guests.

KMax411's Review

August 23, 2012
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.

carolfitz's Review

September 17, 2011
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.

srwfromorange's Review

July 11, 2011
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 !!

lisap515's Review

June 30, 2011
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!