Grilled Strawberry Clams

Grilled Strawberry Clams

Method

Discard any clams that are chipped, broken, or damaged in any way. Tap to check that the shells are tightly closed, discarding any that remain open. Soak in salted water for 30 minutes to purge any remaining impurities. Remove the clams and rinse in fresh water prior to cooking.

Spread the embers evenly across the base of the grill grate. Set the grill so that it is only 1 inch from the embers.

Grill the corn over burning embers in its husk for 15-20 minutes. Remove and leave to rest.

Place the clams on one side directly on the grill. Immediately cover the clams with a deep heatproof pan and let cook for 2-3 minutes.

Meanwhile remove the husk and silk and grill the corn for 5 minutes until toasted. With a sharp knife, strip the kernels and reserve.

Grill the garlic scrapes over the coals. Carefully remove the clams as the shells pop open, conserving as much of the liquid as possible. Add the lemon juice and zest to clams.

Gently fry the garlic slices and chilli in the olive oil until lightly golden. Pour over the clams. Strain the mix of oil, lemon, and clam juice into a warm pan and whisk to emulsify, adding parsley.

To Serve

Pour juices over the clams, garnish with the garlic scrapes, toasted corn and karkalla. Serve immediately.


CHEF’S TIP: Strawberry clams have a beautiful striped pattern on their shell. They have a firm, sweet texture, and are made for grilling; each one is an individual vessel that pops open over the intense heat of the coals.

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