Best Grill Braised Clams And Chorizo In Tomato Saffron Broth Recipes

BROTHY CLAMS AND CHORIZO

Brothy Clams and Chorizo image

Provided by Kelsey Nixon

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 pound Spanish chorizo sausage, diced
1 large fennel bulb, diced
1 large Spanish onion, diced
4 cloves garlic, grated or minced
1 teaspoon pimenton (smoked Spanish paprika)
Pinch crushed red pepper
2 cups clam juice
1 cup dry white wine
3 dozen littleneck clams, scrubbed clean
4 tablespoons fresh parsley leaves, roughly chopped
2 tablespoons (1/4 stick) unsalted butter
1 lemon, zested and juiced
Loaf crusty bread, for serving

Steps:

In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

BRAISED CLAMS IN PARSLEY BROTH, PEAS AND BRUSCHETTA WITH TOMATOES AND FRIED CAPERS

Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers image

Provided by Robin Miller : Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
2 shallots, chopped
2 cloves garlic, minced
1/2 cup dry white wine or vermouth
2 pounds littleneck clams, scrubbed
1/2 cup reduced-sodium chicken or vegetable broth
1/2 cup bottled clam juice
1/3 cup chopped fresh parsley leaves
1 tablespoon butter
1/3 cup drained capers
1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden
3 roasted Roma (plum) tomatoes, diced
2 cups frozen green peas, steamed until just tender

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.

GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO SAFFRON

Grill-Braised Clams and Chorizo in Tomato Saffron image

Spanish flavors inspire this simple summery dish. Saffron gives the tomato broth a nutty complexity, while the spice and heat of the chorizo liven up the clams.

Provided by Lynette !

Categories Fish

Time 1h5m

Number Of Ingredients 17

Ingredients

3 c hickory chips
1 1/2 c chicken broth, low sodium
1 Tbsp fresh thyme, chopped
1/2 tsp saffron thread
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper,freshly ground
7 clove garlic, thinly sliced
1 can(s) diced tomatoes, 14.5 ounce, undrained
1 poblano chile
1 ear of corn, shucked
cooking spray
4 green onions
1 link dry-cured spanish chorizo sausage, 3/4 - l pound, cut in half length-wise
24 littleneck clams, about 2 1/2 lbs
2 Tbsp fresh flat leaf parsley, chopped
1 Tbsp lemon juice, fresh
4 slice italian or french bread, 3/4 inch thick

Steps:

1. Preheat grill to medium-high heat.
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. Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO-SAFFRON BROTH

GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO-SAFFRON BROTH image

Categories Soup/Stew Shellfish

Yield 4 servings

Number Of Ingredients 6

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

Steps:

Preheat grill to medium-high heat. 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. 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. 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. 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. 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.