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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 cup hickory wood chips
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 7 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 1 ear corn
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 6 oz link dry cured spanish chorizo
                                                                  • Yes No 24 littleneck, 2 1/2 lb clam
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 slice italian bread
                                                                  • Preheat grill to medium-high heat.
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: about 6 clams, about 1 cup broth, and 1 bread slice)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    paper

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