|photo by Jamie Stanek|
So consider surprising your friends with grilled clams at your next cookout - but have a few hot dogs or hamburgers at the ready, because in my experience, people are either totally enamored with clams or completely repulsed by them (I like them, but I can see it).
GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE
Makes 2 servings
1/4 cup (1/2 stick) unsalted butter, softened
4 teaspoons minced shallot
1 tablespoon minced fresh parsley
1 teaspoon minced peeled fresh ginger
2 teaspoons finely grated lemon zest
6 (1/2-inch-thick) diagonal baguette slices
1/4 cup white wine
2 pounds Manila clams, scrubbed
Special Equipment: 13” x 9” x 2” disposable aluminum baking pan
1. Preheat barbecue (high heat).
2. Blend together butter, shallot, parsley, ginger and lemon zest in small bowl; season to taste with salt and pepper.
3. Thinly spread lemon-ginger butter on 1 side of each bread slice.
4. Place the remaining butter mixture and white wine in disposable aluminum pan. Arrange the clams in single layer in the pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
5. Transfer grilled clams to 2 shallow bowls. Pour the pan juices over the clams.
6. Grill bread until slightly charred, 1 to 2 minutes per side. Serve clams with bread.
slightly adapted from Bon Appétit, August 2009
|butter, shallots, parsley, ginger & lemon zest|
|lemon ginger butter|
|clams on the grill|
I know, I crowded my pan. I just didn't feel like
getting out another one. But they all opened.
If you don't have a grill, you can steam the
clams in a pot on the stove until they open.
|grilled clams with lemon ginger butter|