GRILLED CLAMS WITH CHARRED ZUCCHINI AND GARLIC
When I went to Charleston, South Carolina a few years ago, I watched (I will admit, in horror) as a chef put whole oysters on a hot grill. He waited a few minutes and watched as they popped open as if they had some internal timer. He pulled 1 off the grill and handed it to me along with a lemon wedge. Having grown up in New York and eaten oysters raw my whole life, this was a sacred moment. The oyster was a little tough, but absolutely delicious. There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic (and simple) flavor. I tried the technique with littleneck clams and find I like it even more than the oysters. Be patient with the clams, sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that's when they open!
Provided by Alex Guarnaschelli
Categories appetizer
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat.
- In a medium skillet, over low heat, heat 2 tablespoons of the olive oil. When the oil gets hot, add the pine nuts. Season them lightly with salt and cook them, stirring constantly, until they turn golden brown, 2 to 3 minutes. Remove them from the pan to a small bowl. Stir in the minced garlic, salt, to taste, and the mint.
- In a large plate, combine the remaining olive oil, the zucchini slices, paprika and light sprinkling of salt. For best results, "dust" the zucchini with the paprika but put it in a little strainer and sprinkle it evenly over the zucchini slices. Toss to coat them with the oil. Season them lightly with salt. Arrange them in a single layer on the hottest part of the grill and cook until they are tender to the touch and charred but not falling apart, 3 to 5 minutes. Use a pair of metal tongs to remove the zucchini from the grill and transfer them to a flat surface. Stack the slices and cut them widthwise into 1/2-inch slices, then make 1 slice down the middle, creating a 1/2-inch dice. Toss them in the bowl with the pine nuts, and then add the lemon juice.
- Dip a cloth into some oil and rub over the grill grates. Scatter the clams on the grill in a single layer. Have a pair of tongs and a large platter ready. Littleneck clams take a while to open up, about 10 minutes depending on size, but that's all a part of the fun - the suspense of waiting for them to open. Add a splash of water to help them along and steam. As they open, use the tongs to remove them from the grill and put them on the platter. When they are all opened, scatter the zucchini and pine nuts all around. Try to get the zucchini inside the shells directly on top of the clams and serve immediately.
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Eva Peristiani
[email protected]This recipe looks delicious!
Hassan Shakeel
[email protected]I can't wait to try this recipe!
vekondja tjituka
[email protected]I will definitely be making this dish again.
l Love you Love you t
[email protected]This dish is a great way to enjoy fresh clams.
tasawar Abbas
[email protected]The garlic butter sauce is the perfect complement to the clams.
Muhammad Sulaiman
[email protected]The charred zucchini adds a nice smoky flavor to the dish.
Mrs. Magar012
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Shohid Kahan
[email protected]This is a great recipe for a light summer meal.
Mahar Aryyan
[email protected]I love that this recipe is healthy and flavorful at the same time.
Sakhe Sawpon
[email protected]The combination of clams, zucchini, and garlic is perfect. This dish is sure to impress your guests.
Waheed Sabir
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Lucia Chinenye
[email protected]This recipe is a keeper! It's easy to make and the results are amazing.
JERAX Khan
[email protected]I followed the recipe exactly and the dish turned out great. I would definitely recommend it.
Nuwagaba felix
[email protected]This is a great recipe for a summer cookout. The clams are grilled to perfection and the zucchini is a delicious addition.
Umair Irfan
[email protected]I wasn't sure about grilling clams, but I'm so glad I tried this recipe. The clams were tender and flavorful.
Ice Geo
[email protected]The clams were cooked perfectly and the zucchini was charred to perfection. I loved the garlicky flavor.
Lungile Tshabalala
[email protected]This dish was easy to make and turned out delicious. I'll definitely be making it again.
Mohammad Kawsar
[email protected]These grilled clams were a hit at my last dinner party! The charred zucchini and garlic added so much flavor.