EyeSwoon's Grilled Clams
I received an order of fresh fish from the Fulton Fish Market last week, including clams, tuna, and shrimp. I was thinking I’d make a classic clams-with-spaghetti recipe, but when I started going through my new Cook Beautiful cookbook for inspiration, I came upon these Grilled Clams and immediately changed my mind. Since I’d had a lemony pesto leftover from the @eyeswoon Creamy Cauliflower soup I’d made the previous night, I decided to use it as an accompaniment to the clams vs. the Jalapeño Herb Butter it called for. I’ll try that next time, since it sounds so delicious. I included the recipe for it below. This was the first time I’d grilled clams (truthfully, Stephan did the grilling). It was so low key and simple, I’m already planning another round of grilled clams when I receive my next batch of fresh fish.
Note: Athena didn’t mention if she closes the grill cover when grilling the clams, but we did.
Serves 4 to 6 (in our family, 4)
Ingredients
1 stick (4 ounces/115 g) unsalted butter, at room temperature
3 green onions, finely chopped
1 clove garlic, minced
1 jalapeño, seeds removed, minced
1/4 cup (10 g) fresh basil, finely chopped
1/4 cup (13 g) fresh parsley, finely chopped
1 lime, zested and juiced
1/2 teaspoon kosher salt
24 littleneck clams, scrubbed and rinsed
1 baguette, sliced and toasted, for serving
Preparation
In a small bowl, mix together the butter, onions, garlic, jalapeño, basil, parsley, lime zest, and salt. If you’re not using the jalapeño butter immediately, refrigerate it until redy to use. Just before serving, gently melt the butter in a saucepan over low heat.
Preheat a grill over medium-high heat to about 400°F (205°C). Place the clams directly on the grill. Cook just until the clams pop open, 5 to 6 minutes. Remove them to a platter or newspaper, discarding any clams that do not open. Spoon a little jalapeño butter over each clam and drizzle them with the lime juice. Serve the clams with toasted slices of baguette and the remaining butter on the side.
