Pan-Grilled Clams with Smoky Sausage and Tomatoes

Name: Pan-Grilled Clams with Smoky Sausage and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ear shucked corn; 8 oz. Portuguese linguica sausage (or any smoked mild sausage, like kielbasa); 1 large poblano chile; 4 thick scallions; 4 large plum tomatoes; 2 tbsp. extra-virgin olive oil; 2 tbsp. softened unsalted butter; 4 clove garlic; 6 sprig fresh thyme; 36 small clams (littleneck or Manila); 1 c. bottled clam juice or chicken stock; 1 c. dry white wine; 1/2 c. chopped Italian parsley; 1 tsp. grated lemon zest; 1 tbsp. lemon juice

Servings: persons

3 ear shucked corn
8 oz. Portuguese linguica sausage (or any smoked mild sausage, like kielbasa)
1 large poblano chile
4 thick scallions
4 large plum tomatoes
2 tbsp. extra-virgin olive oil
2 tbsp. softened unsalted butter
4 clove garlic
6 sprig fresh thyme
36 small clams (littleneck or Manila)
1 c. bottled clam juice or chicken stock
1 c. dry white wine
1/2 c. chopped Italian parsley
1 tsp. grated lemon zest
1 tbsp. lemon juice

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

316

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 ear shucked corn, 8 oz. Portuguese linguica sausage (or any smoked mild sausage, like kielbasa), 1 large poblano chile, 4 thick scallions, and more.

Yes, Pan-Grilled Clams with Smoky Sausage and Tomatoes 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!

Pan-Grilled Clams with Smoky Sausage and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions