Grill-Braised Clams and Chorizo in Tomato-Saffron Broth

Name: Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes, undrained; 0 teaspoons crushed red pepper; 170 grams dry-cured Spanish chorizo, cut in half lengthwise; 1 ear shucked corn; 2 Tbsps chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh thyme; 7 garlic cloves, thinly sliced; 4 green onions; 3 inches thick) slices Italian or French bread; 1 Tbsp fresh lemon juice; 1 kilograms 24 littleneck clams (about; 355 milliliters fat-free, lower-sodium chicken broth; 710 milliliters hickory wood chips, divided; 1 poblano chile; 1 teaspoons saffron threads

Need a dairy free main course? Grill-Braised Clams and Chorizo in Tomato-Saffron Broth could be an excellent recipe to try. One portion of this dish contains about 26g of protein, 37g of fat, and a total of 662 calories. This recipe serves 4. Head to the store and pick up hickory wood chips, flat-leaf parsley, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

French Fries

Equipment you will use

Paper Towels

Knife

Aluminum Foil

Frying Pan

Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan.

Ingredients you will need

Tomato

Broth

Equipment you will use

Sauce Pan

Place disposable pan on 1 side of grill rack; ignite newspaper with a long match.

Equipment you will use

Grill

Frying Pan

Place saucepan on other side of grill rack. Cover grill. Bring sauce to a simmer, and grill for 15 minutes.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Grill

Remove saucepan from grill, and keep warm.

Equipment you will use

Sauce Pan

Grill

Place poblano and corn on grill rack coated with cooking spray. Cover and grill 10 minutes, turning occasionally.

Ingredients you will need

Cooking Spray

Poblano Pepper

Corn

Equipment you will use

Grill

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.

Ingredients you will need

Green Onions

Chorizo

Poblano Pepper

Corn

Equipment you will use

Grill

Place poblano in a paper bag; fold to close tightly.

Ingredients you will need

Poblano Pepper

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.

Ingredients you will need

Green Onions

Chorizo

Poblano Pepper

Broth

Seeds

Corn

Add remaining 1 cup wood chips to disposable pan. Return saucepan to grill rack. Cover grill, and simmer.

Ingredients you will need

French Fries

Equipment you will use

Sauce Pan

Grill

Frying Pan

Place clams on grill rack. Cover and grill for 2 minutes or until clams just begin to open. Discard unopened shells.

Ingredients you will need

Pasta Shells

Clams

Equipment you will use

Grill

Add clams to broth mixture; cover and grill for 4 minutes or until shells open completely.

Ingredients you will need

Pasta Shells

Broth

Clams

Equipment you will use

Grill

Remove saucepan from grill; stir in parsley and juice. Cover and keep warm.

Ingredients you will need

Parsley

Juice

Equipment you will use

Sauce Pan

Grill

Place bread on grill rack, and grill 1 to 2 minutes on each side or until toasted. Ladle clam mixture into bowls.

Ingredients you will need

Bread

Equipment you will use

Bowl

Grill

Ladle

Serve with grilled bread.

Ingredients you will need

Bread

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 411grams

diced tomatoes, undrained 0teaspoons

crushed red pepper 170grams

dry-cured Spanish chorizo, cut in half lengthwise 1

ear shucked corn 2Tbsps

chopped fresh flat-leaf parsley 1Tbsp

chopped fresh thyme 7

garlic cloves, thinly sliced 4

green onions 3inches

thick) slices Italian or French bread 1Tbsp

fresh lemon juice 1kilograms

24 littleneck clams (about 355milliliters

fat-free, lower-sodium chicken broth 710milliliters

hickory wood chips, divided 1

poblano chile 1teaspoons

saffron threads

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.