New to grilling seafood? This recipe is a great place to start! No need to perfectly time or temp these clams. As soon as they’re cooked to perfection, they’ll pop open as an easy indicator that it’s time to eat!
- 4 whole corncobs
- 1 red bell pepper, quartered and seeds removed
- 1 leek, washed and halved
- 1 (15 oz.) can low sodium white beans, rinsed
- 1/2 cup finely chopped celery
- 1 tbsp. fresh parsley, chopped
- 1/2 cup finely chopped shallots
- 1/2 cup white wine vinegar
- 2 tbsp. honey
- 4 lbs. little neck clams, scrubbed (see recipe notes)
- 2 tbsp. butter
- 1/2 tsp. red cayenne pepper
- Preheat grill to high and oil grates. Wash and clean all veggies, preparing according to ingredient list.
- Grill corncobs, red pepper and leek flipping occasionally until tender and charred lightly, 6 to 8 minutes. Transfer to cutting board and cool for 5 minutes. Cut kernels from the cobs with a sharp knife. Dice bell pepper and slice leeks.
- To a medium bowl transfer grilled vegetables, beans, celery and parsley. In a small pot bring shallots, vinegar and honey to a simmer, about 5-6 minutes. Pour half the mixture over the bowl of vegetables, toss to combine, season with salt and pepper if desired. Let stand at room temperature for 10 minutes.
- Take 2 - 12x8 inch sheets of heavy-duty aluminum foil and lay parallel on top of each other on counter. Place cleaned clams in center of foil and bring edges up over top to create a pouch, pour remaining liquid mixture in, add butter and cayenne pepper. Crimp edges to create a tight seal.
- Place pouch on grill at high heat, cook until clams are just popping open; about 6-8 minutes. Serve clams immediately with charred corn pepper relish.
Farmed clams usually just need a quick scrub under running water. But if you buy wild clams, soak them in lots of cold water with a bit of kosher salt for 20 minutes, then drain before cooking. A generous pinch of cornmeal in the soaking water may help expel even more grit.
409 CALORIES Per Serving
SATURATED FAT: 4G