Grilled Clams on the Half Shell with Ginger Mignonnette

Grilled Clams on the Half Shell with Ginger Mignonnette
Photo by Beatriz da Costa

Ingredients

  • 1 scallion
  • 1 metal cooling rack
  • 1 teaspoon Asian sesame oil
  • 2 cups coarse salt
  • 1/8 teaspoon ground cumin
  • 5 tablespoons rice vinegar (not seasoned)
  • 24 small hard-shelled clams (2 1/2 lb) such as littlenecks
  • + 5 more ingredients
    • ¼ teaspoon salt
    • ½ teaspoon fresh ginger
    • 3 tablespoons peanut oil
    • 1 clam knife
    • 1 fresh serrano chile or 1/2 fresh jalapeño chile

Whisk together all ingredients except coarse salt and clams (to make mignonnette sauce). Prepare grill for cooking. If using a charcoal grill, open vents in bottom of 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 tow...

View full recipe at Epicurious

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