Grill-Braised Clams And Chorizo In Tomato-Saffron Broth

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3 cups hickory wood chips, divided

1 1/2 cups fat-free, lower-sodium chicken broth

1 tablespoon chopped fresh thyme

1/2 teaspoon saffron threads

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

7 garlic cloves, thinly sliced

1 (14.5-ounce) can diced tomatoes, undrained

1 poblano chile

1 ear shucked corn

Cooking spray

4 green onions

1 (6-ounce) link dry-cured Spanish chorizo, cut in half lengthwise

24 littleneck clams (about 2 1/2 pounds)

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

4 (3/4-inch-thick) slices Italian or French bread

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