Grilled Clams with Corn Relish Recipe
Grilled Clams with Corn Relish
Serves 4
Grilled clams and sweet corn make for a superb summer supper. Enjoy with a crisp, chilled white wine.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 ears corn
- 1 small red bell pepper, quartered, seeded, and deveined
- 1 small green bell pepper, quartered, seeded, and deveined
- 1/2 bunch green onions, ends trimmed
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- Honey or granulated sugar
- 2 tablespoons chopped fresh thyme or flat-leaf parsley leaves
- 4 pounds clams, scrubbed
- OPTIONAL:
- 2 - 4 Italian or other housemade sausages (See Cook's Tip)
Directions:
- Clean grill and preheat for medium-high, direct cooking.
- Brush olive oil on all sides of corn, bell peppers, and whole green onions to prevent sticking during cooking.
- Place vegetables on grill and cook, turning with grilling tongs, until charred ? 2 to 3 minutes for green onions and up to 8 to 10 minutes for corn and peppers, depending on the heat of your grill. Remove to a platter.
- When vegetables are cool enough to handle, cut corn from cobs and place in a medium bowl. Dice peppers and cut onions crosswise into thin slices. Add to bowl along with vinegar, salt, and pepper. Taste and add more salt, pepper, and a drizzle of honey, if needed, to balance flavors. Add thyme or parsley. Stir and set aside.
- Place clams on grill, close lid, and cook 5 to 10 minutes, until they open. (No need to flip them.) With tongs, remove to one large serving bowl or 4 small shallow dishes.
- Spoon relish over clams. Serve warm.
- Cook's Tip:
- Grilled Sausage Option: Place sausages on grill about 10 minutes before grilling clams. Cook, turning once or twice, until cooked through (internal temperature should register 165°F for chicken or turkey sausage and 160°F for other meats.) Tent sausages with foil and let rest 5 to 10 minutes. Slice and add to dish with grilled clams (Step 5). Top with relish.