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.
Note: All these recipes can be found in Eaten Well Magazine.
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