National Clams on the Half Shell Day - March 31st
did you know???
March 31st is National Clams on the Half Shell Day?
here's a recipe to help you to celebrate... ENJOY!!
It's best to shuck your own clams, but if you buy them on the half shell, be sure to ask for the clam liquor.
Active time:
1 hr Start to finish:
5 tablespoons rice vinegar (not seasoned)
3 tablespoons peanut oil
1 teaspoon Asian sesame oil
1/2 teaspoon finely grated peeled fresh ginger
1 scallion, thinly sliced
1 fresh serrano chile or 1/2 fresh jalapeño chile, minced
1/4 teaspoon salt
1/8 teaspoon ground cumin
1 to 2 cups coarse salt for stabilizing clams on platter
24 small hard-shelled clams
(2 1/2 lb) such as littlenecks (less than 2 inches wide), scrubbed well
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 towel with its "hinge" facing toward you. Working over a bowl to catch any clam liquor, slide knife in between the 2 shells at a point opposite hinge and rotate clam, sliding knife between shells, until knife reaches hinge. Cut through hinge, being careful to avoid hitting center of clam. Open shells, sliding knife along underside of top shell to detach it from clam. Pull top shell off and discard, keeping clam in bottom shell, and slide knife under clam to loosen, preserving as much clam liquor as possible in bowl.
When fire is moderately hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), set rack on grill. Using tongs, arrange clams on the half shell in 1 layer on rack and spoon some reserved liquor on them. Once clam liquor reaches a boil, allow clams to grill, uncovered, until just cooked through, 3 to 4 minutes. Carefully transfer clams with tongs to platter and drizzle with mignonnette.
Cooks' note: • Clams can be cooked under broiler in a salt-covered shallow baking pan. Broil 5 to 7 inches from heat until just cooked through, 1 to 2 minutes.
Makes 4 first-course servings. From Gourmet - September 2002 - Chef Jody Adams
March 31st is National Clams on the Half Shell Day?
here's a recipe to help you to celebrate... ENJOY!!
It's best to shuck your own clams, but if you buy them on the half shell, be sure to ask for the clam liquor.
Active time:
1 hr Start to finish:
5 tablespoons rice vinegar (not seasoned)
3 tablespoons peanut oil
1 teaspoon Asian sesame oil
1/2 teaspoon finely grated peeled fresh ginger
1 scallion, thinly sliced
1 fresh serrano chile or 1/2 fresh jalapeño chile, minced
1/4 teaspoon salt
1/8 teaspoon ground cumin
1 to 2 cups coarse salt for stabilizing clams on platter
24 small hard-shelled clams
(2 1/2 lb) such as littlenecks (less than 2 inches wide), scrubbed well
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 towel with its "hinge" facing toward you. Working over a bowl to catch any clam liquor, slide knife in between the 2 shells at a point opposite hinge and rotate clam, sliding knife between shells, until knife reaches hinge. Cut through hinge, being careful to avoid hitting center of clam. Open shells, sliding knife along underside of top shell to detach it from clam. Pull top shell off and discard, keeping clam in bottom shell, and slide knife under clam to loosen, preserving as much clam liquor as possible in bowl.
When fire is moderately hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), set rack on grill. Using tongs, arrange clams on the half shell in 1 layer on rack and spoon some reserved liquor on them. Once clam liquor reaches a boil, allow clams to grill, uncovered, until just cooked through, 3 to 4 minutes. Carefully transfer clams with tongs to platter and drizzle with mignonnette.
Cooks' note: • Clams can be cooked under broiler in a salt-covered shallow baking pan. Broil 5 to 7 inches from heat until just cooked through, 1 to 2 minutes.
Makes 4 first-course servings. From Gourmet - September 2002 - Chef Jody Adams
