Grilled Clams on the Half Shell with Ginger Mignonnette

Name: Grilled Clams on the Half Shell with Ginger Mignonnette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms 24 small hard-shelled clams such as littlenecks (less than 2 inches wide), scrubbed well; 237 milliliters coarse salt for stabilizing clams on platter; 0 teaspoons ground cumin; 3 Tbsps peanut oil; 5 Tbsps rice vinegar (not seasoned); 0 teaspoons salt; 1 scallion, thinly sliced; 4 servings Accompaniment: seaweed salad; 1 fresh serrano chile or 1/2 fresh jalapeño chile, minced; 1 teaspoon Asian sesame oil

Watching your figure? This gluten free, dairy free, pescatarian, and דל פחמימות, recipe has 144 calories, 6g of protein, and 12g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up scallion, accompaniment: seaweed salad, rice vinegar, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Whisk together all ingredients except coarse salt and clams (to make mignonnette sauce).

Ingredients you will need

Coarse Salt

Clams

Sauce

Equipment you will use

Whisk

Prepare grill for cooking. If using a charcoal grill, open vents in bottom of grill.

Equipment you will use

Grill

Cover a large platter with a 1/2-inch layer of coarse salt to hold clams in place for serving. Grip 1 clam in a kitchen towel with its "hinge" facing toward you. Working over a bowl to catch any clam liquor, slide knife in between the 2 shells at a point opposite hinge and rotate clam, sliding knife between shells, until knife reaches hinge.

Ingredients you will need

Coarse Salt

Liquor

Pasta Shells

Clams

Equipment you will use

Kitchen Towels

Knife

Bowl

Cut through hinge, being careful to avoid hitting center of clam. Open shells, sliding knife along underside of top shell to detach it from clam. Pull top shell off and discard, keeping clam in bottom shell, and slide knife under clam to loosen, preserving as much clam liquor as possible in bowl.

Ingredients you will need

Liquor

Pasta Shells

Equipment you will use

Knife

Bowl

When fire is moderately hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), set rack on grill. Using tongs, arrange clams on the half shell in 1 layer on rack and spoon some reserved liquor on them. Once clam liquor reaches a boil, allow clams to grill, uncovered, until just cooked through, 3 to 4 minutes. Carefully transfer clams with tongs to platter and drizzle with mignonnette.

Ingredients you will need

Liquor

Clams

Equipment you will use

Grill

Tongs

·Clams can be cooked under broiler in a salt-covered shallow baking pan. Broil 5 to 7 inches from heat until just cooked through, 1 to 2 minutes.

Ingredients you will need

Clams

Salt

Equipment you will use

Baking Pan

Broiler

Equipment

Ingredients

Servings:

1kilograms

24 small hard-shelled clams such as littlenecks (less than 2 inches wide), scrubbed well 237milliliters

coarse salt for stabilizing clams on platter 0teaspoons

ground cumin 3Tbsps

peanut oil 5Tbsps

rice vinegar (not seasoned)0teaspoons

salt 1

scallion, thinly sliced 4servings

Accompaniment: seaweed salad 1

fresh serrano chile or 1/2 fresh jalapeño chile, minced 1teaspoon

Asian sesame oil

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.