Smoky Mussels and Clams With White Wine Broth

Ingredients

• 1 cup wood chips
• 2 tablespoons extra-virgin olive oil
• 1/3 cup chopped shallot
• 6 garlic cloves, sliced
• 2 cups chopped seeded, peeled tomatoes
• 1/2 cup dry white wine
• 3 fresh thyme sprigs

• 1 (8 ounce) bottle clam juice
• 1 1/2 lbs littleneck clams
• 2 lbs mussels, scrubbed and debearded
• 0 French baguette
• cooking spray
• 3 tablespoons butter
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme

Directions

1. 1

   Soak wood chips in water for 30 minutes; drain well.

2. 2

   Preheat grill to medium-high heat.

3. 3

   Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes.

4. 4

   Add oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid.

5. 5

   Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally.

6. 6

   Add thyme, juice, and clams; close grill lid, and cook 5 minutes. Remove grill lid.

7. 7

   Stir in mussels; close grill lid, and cook 5 minutes. Coat bread slices with cooking spray; grill 1 minute on each side or until toasted.

8. 8

   Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan; discard any unopened shells. Cover clams and mussels; keep warm.

9. 9

   Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat.

10. 10

    Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.