Smoky Mussels and Clams with White Wine Broth

Ingredients

• 0.5 ounce bread baguette french
• 3 tablespoons butter 
• 8 ounce bottled clam juice 
• 0.5 cup cooking wine dry white
• 3 tablespoons flat-leaf parsley fresh finely chopped
• 1 tablespoon thyme leaves fresh chopped
• 6  garlic cloves sliced
• 1.5 pounds littleneck clams 
• 2 pounds mussels scrubbed
• 2 tablespoons olive oil extra-virgin
• 1 cup wood chips 
• 0.3 cup shallots chopped
• 3  thyme sprigs 
• 2 cups tomatoes peeled seeded chopped

Equipment

• frying pan
• grill
• slotted spoon
• dutch oven

Directions

1. Soak wood chips in water for 30 minutes; drain well.
2. Preheat grill to medium-high heat.
3. Place wood chips on hot coals.
4. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes.
5. Add oil to pan; swirl to coat.
6. Add shallots and garlic to pan; saut 2 minutes, stirring frequently.
7. Add tomato; close grill lid, and cook 3 minutes.
8. Remove grill lid.
9. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally.
10. Add thyme, juice, and clams; close grill lid, and cook 5 minutes.
11. Remove grill lid. 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.
12. 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. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat.
13. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat.
14. Serve with grilled bread.