Grill-Braised Clams And Chorizo In Tomato-Saffron B

Name: Grill-Braised Clams And Chorizo In Tomato-Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Cooking spray; 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

Servings: persons

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
Cooking spray
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

1
1. Preheat grill to medium-high heat.
2
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.
3
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.
4
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.
5
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.
6
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.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Grill-Braised Clams And Chorizo In Tomato-Saffron Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grill-Braised Clams And Chorizo In Tomato-Saffron Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions