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 |
grilled clams with lemon ginger butter |
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