Smoky Mussels And Clams With White Wine Broth

• 1 cup wood chips
• 2 tablespoons extra-virgin olive oil
• 1/3 cup chopped shallots
• 6 garlic cloves, sliced
• 2 cups chopped, seeded, peeled tomato
• 1/2 cup dry white wine
• 3 thyme sprigs
• 1 (8-ounce) bottle clam juice
• 1 1/2 pounds littleneck clams
• 2 pounds mussels, scrubbed and debearded
• 8 (1/2-ounce) slices French bread baguette
• Cooking spray
• 3 tablespoons butter
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme

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. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes. Add oil to pan; swirl to coat. Add shallots and garlic to pan; saute 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally. Add thyme, juice, and clams; close grill lid, and cook 5 minutes. 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.
4. 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. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.

wood chips, extravirgin olive oil, shallots, garlic, tomato, white wine, thyme, clam juice, littleneck clams, mussels, bread, cooking spray, butter, parsley, thyme

Taken from www.myrecipes.com/recipe/smoky-mussels-clams-with-white-wine-broth (may not work)