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1
Heat a gas grill on medium or prepare a medium fire in a charcoal grill.
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2
Thread corn onto 3 12-inch metal skewers.
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3
Lightly coat corn, sausage, chile, and scallions with olive oil cooking spray.
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4
Add corn and sausage to grill; cover and grill 5 minutes, turning twice.
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5
Add chile and scallions and grill uncovered, turning, until everything is lightly charred and just tender, 5 minutes longer.
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6
Remove to a cutting board and let cool.
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7
Place a 13- by 9- by 3-inch heavy-duty disposable foil baking pan in the middle of the grill.
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8
Add half of the plum tomatoes, olive oil, butter, sliced garlic, and thyme, stirring to incorporate butter as it melts.
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9
Cook until mixture begins to sizzle and garlic softens, about 2 to 3 minutes.
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10
Add clams in a single layer; pour clam juice and wine over them.
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11
Cover grill and cook until clams start to open, about 6 minutes.
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12
Meanwhile, slice sausage, chile, and scallions and add to clam mixture along with corn pieces and remaining tomatoes.
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13
Cover grill and continue to cook 4 to 5 minutes until clams are fully opened (discard any that don't open).
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14
Remove pan from grill and stir in parsley, lemon zest, and lemon juice.
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15
Spoon into large bowls, dividing the broth evenly.
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16
Serve with garlic bread.
