Grilled Pork Chops With Clams And Chorizo

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
446
FAT
82%
CHOL
31%
SOD
123%

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Ingredients for 4 servings

2 medium heads garlic

1/4 cup plus 1 tablespoon extra-virgin olive oil

3 Turkish or 1 1/2 California bay leaves

1 medium onion, finely chopped (1 cup)

1 medium carrot, finely chopped (1/2 cup)

1 celery rib, finely chopped (1/2 cup)

2 oz Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/3 cup)

1/2 cup drained canned diced tomatoes (from a 14 1/2-oz can)

2 tablespoons tomato paste

3 whole cloves

3/4 teaspoon dried hot red-pepper flakes

1/4 teaspoon black pepper

2/3 cup dry white wine

1 cup reduced-sodium chicken broth (8 fl oz)

24 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), shucked, reserving 2/3 cup juices

Vegetable oil for oiling grill

4 (1-inch-thick) bone-in rib pork chops

2 teaspoons kosher salt

1/3 cup finely chopped fresh flat-leaf parsley

Special equipment: an instant-read thermometer

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