Grilled Clams
Grilled Clams
48 hard shell small clams scrubbed clean
Mignonette Sauce:
2 tablespoons rice vinegar (30ml)
1 tablespoon peanut oil (15ml)
1 teaspoon Asian sesame oil (5ml)
½ teaspoon finely grated peeled fresh ginger (2.5ml)
1 shallot chopped fine
1 fresh Thai chili diced fine
1/8 teaspoon ground cumin
1 tablespoon chopped fresh cilantro (15ml)
2 teaspoons white sugar (10ml)
Salt and pepper to taste
In a small bowl whisk all ingredients together until evenly combined.
Tomatillo & Basil Salsa
1 cup peeled and chopped tomatillos (250ml)
1 cup peeled and finely chopped ripe tomatoes (250ml)
½ cup diced Spanish or Bermuda onions (125ml)
¼ cup minced fresh cilantro (60ml)
¼ cup fresh lime juice & lemon juice (60ml)
1 teaspoon minced jalapeno (5ml)
2 tablespoons roughly chopped fresh red basil leaves (30ml)
1 tablespoon garlic chopped fine (15ml)
½ teaspoon ground cumin (2.5ml)
6 pieces cooked bacon (crispy and drained of excess fat) Chopped into 1 inch (2.5cm) pieces.
salt and pepper to taste
Add all ingredients to a bowl. Mix well and season with salt and pepper.
Wash and clean clams well. Discard any cracked or open shells.
Prepare barbecue for direct grilling to high heat. Place a grill basket over direct heat for 10 minutes to preheat.
Place clams in preheated grill basket. Close lid on BBQ. Allow to cook for 4 minutes, turning occasionally. Clams are done when they open. Discard any clams that have not opened.
Sprinkle clams with salt.
Divide clams into 2 bowls. Toss one bowl of clams with Tomatillo & Basil Salsa. Serve with crusty bread.
For the remaining clams: drizzle each clam with Mignonette Sauce. Place them on a plate of kosher salt to keep them in place.
48 hard shell small clams scrubbed clean
Mignonette Sauce:
2 tablespoons rice vinegar (30ml)
1 tablespoon peanut oil (15ml)
1 teaspoon Asian sesame oil (5ml)
½ teaspoon finely grated peeled fresh ginger (2.5ml)
1 shallot chopped fine
1 fresh Thai chili diced fine
1/8 teaspoon ground cumin
1 tablespoon chopped fresh cilantro (15ml)
2 teaspoons white sugar (10ml)
Salt and pepper to taste
In a small bowl whisk all ingredients together until evenly combined.
Tomatillo & Basil Salsa
1 cup peeled and chopped tomatillos (250ml)
1 cup peeled and finely chopped ripe tomatoes (250ml)
½ cup diced Spanish or Bermuda onions (125ml)
¼ cup minced fresh cilantro (60ml)
¼ cup fresh lime juice & lemon juice (60ml)
1 teaspoon minced jalapeno (5ml)
2 tablespoons roughly chopped fresh red basil leaves (30ml)
1 tablespoon garlic chopped fine (15ml)
½ teaspoon ground cumin (2.5ml)
6 pieces cooked bacon (crispy and drained of excess fat) Chopped into 1 inch (2.5cm) pieces.
salt and pepper to taste
Add all ingredients to a bowl. Mix well and season with salt and pepper.
Wash and clean clams well. Discard any cracked or open shells.
Prepare barbecue for direct grilling to high heat. Place a grill basket over direct heat for 10 minutes to preheat.
Place clams in preheated grill basket. Close lid on BBQ. Allow to cook for 4 minutes, turning occasionally. Clams are done when they open. Discard any clams that have not opened.
Sprinkle clams with salt.
Divide clams into 2 bowls. Toss one bowl of clams with Tomatillo & Basil Salsa. Serve with crusty bread.
For the remaining clams: drizzle each clam with Mignonette Sauce. Place them on a plate of kosher salt to keep them in place.
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