Grilled Clams in Chile-Butter Sauce
Clams take well to the smoky flavor of the grill and taste fabulous served over pasta.
Serves: Serves 4 as an appetizer
- 1/2 cup unsalted butter, softened
- 1/2 cup white wine
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 32 littleneck clams, scrubbed
- 4 slices of good French bread, about 1in (2.5cm) thick
- 1/4 cup roughly chopped fresh parsley
- Kosher salt and freshly cracked black pepper to taste
- Light a fire well over to one side of your grill, using enough coals to fill a shoebox. When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
- Put the butter, wine, garlic, and red pepper flakes in a shallow foil pan that is large enough to hold all the clams in a single layer and sturdy enough to resist the heat of the fire. Place the pan on the grill near the fire, not directly over it, and cook for about 2 minutes, stirring a few times, until the butter is melted and the mixture is fragrant. Let the sauce come to a simmer, then slide the pan over to the side of the grill away from the fire.
- Place the clams on the hot side of the grill, directly on the grill grate, and cook them until they pop open (8-10 minutes). Use tongs to transfer the clams to the pan containing the sauce as they are done. (Discard any clams that do not open.)
- While the clams are cooking, arrange the bread slices around the perimeter of the fire and grill until lightly toasted (about 2 minutes per side).
- When all the clams are in the pan, stir them around a bit to coat with the sauce, and sprinkle generously with parsley and salt and pepper. Serve them right out of the pan, along with the toasted bread to soak up the juices.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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