Lunch: Pan-Grilled Clams with Smoky Sausage and Tomatoes

Recipe by Frank P. Melodia Grilling adds a delicious charred edge to sweet clams, and smoky sausage, acidic tomatoes, and colorful veggies round out this easy, flavorful meal.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Pan-Grilled Clams with Smoky Sausage and Tomatoes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

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

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