The grill is a great place to cook briny clams—just put them in a pan over hot coals and they open right up. Adding garlic bread, grilled lemons and a garlicky broth completes the dish. You can turn this appetizer into a main course by mixing the finished clams with 3/4 pounds of cooked linguine.
Regan Burns Cafiso
|1/2 cup vermouth or white wine||2 dozen littleneck clams, scrubbed|
|3 garlic cloves, minced||4 (1-inch thick) slices crusty bread|
|1 teaspoon dried oregano||2 lemons, halved crosswise|
|2 tablespoons butter||1 whole garlic clove, halved|
|3 tablespoons olive oil, plus more for brushing on bread||2 tablespoons chopped parsley|
|Coarse salt and freshly ground pepper|
Heat an outdoor grill to medium-high. While grill is heating, in a small saucepan, combine white wine, garlic, oregano, butter and olive oil; bring to a simmer over medium-high heat. Simmer 1 minute, then remove from heat and season with salt and pepper. Brush bread slices with olive oil on both sides and reserve.
Place clams in a single layer in a disposable aluminum grilling pan and set on grill; close grill cover. Cook until clams open, about 11 to 15 minutes, removing clams to a serving dish as they open. (Discard any unopened clams.) Add the wine and garlic mixture to pan containing the clam juices, simmer 2 minutes; pour over the clams. Place bread slices and lemons (cut side down) on grill. Grill until bread is toasted and lightly charred, about 1 minute per side, and lemons are charred on their cut sides; remove from grill.
Rub half a garlic clove on one side of the grilled bread. Sprinkle parsley over clams and serve with garlic bread and grilled lemons.
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