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Sunday, October 2, 2022

Try Grilled Clams with Corn and Pepper Relish

Martine Berger

CSMS Magazine

As the holiday season is upon us again, this recipe below may very well put you in the mood.  

Active: 35 minutes Total: 35 minutes

Cooking bivalves like clams is pretty foolproof because they tell you when they’re done—you’ll know they’re ready once they open. Discard any that stay closed.

4 ears corn, husked

1 red bell pepper, quartered, seeds removed

1 15-ounce can low-sodium white beans, rinsed

½ cup finely chopped celery

½ cup chopped scallions

½ cup cider vinegar

2 tablespoons honey

4 pounds littleneck clams, scrubbed (see Tip)

1.Preheat grill to high.

2. Oil the grill rack. Grill corn and bell pepper, flipping occasionally, until tender and slightly charred, 6 to 8 minutes. Transfer to a clean cutting board and let cool for 5 minutes. Cut kernels from the cobs and chop the peppers. Transfer to a medium bowl and add beans, celery, and scallions.

3. Bring vinegar and honey to a simmer in a small saucepan. Pour the mixture over the vegetables and toss to combine. Let stand at room temperature for 10 minutes.

4. Meanwhile, grill clams, without turning, until they open, about 8 minutes. Serve the clams with the corn-and-pepper relish.

NoteAll these recipes can be found in Eaten Well Magazine.

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