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Drunken Clams with Toasted Baguette
Serves 4
Prep Time: 30 minutes
Cook Time: 7 minutes
Grill: Prepare for indirect cooking over medium heat (375°F) Note: This recipe does call for one pan, but you serve from it, too.
INGREDIENTS
Kosher salt to taste
DIRECTIONS
Prep Time: 30 minutes
Cook Time: 7 minutes
Grill: Prepare for indirect cooking over medium heat (375°F) Note: This recipe does call for one pan, but you serve from it, too.
INGREDIENTS
½ | cup unsalted butter, softened |
½ | cup dry white wine |
1 | tablespoon minced garlic |
½ | teaspoon Tobasco Sauce |
¼ | cup coarsely chopped parsley |
32 | small hard-shelled clams (about 2 inches across), scrubbed |
4 | slices French baguette (about 1-inch thick) |
DIRECTIONS
- When you buy clams, make sure to un- wrap them at home so they can breathe. The shells of hard-shell clams should be tightly closed. Just before cooking, soak them for 20 minutes in fresh water to clean off much of the salt and sand they’ve col- lected. After soaking, use a firm brush and scrub off any additional sand or barnacles that the brush may have missed.
- Add butter, wine, garlic and Tabasco in a shallow pan large enough to hold clams in one layer and sturdy enough to resist the heat of the fire. Place the pan on the grill near the fire, but not directly over it, and stir the mixture until it’s melted together for 3 to 5 minutes. Let the sauce come to a simmer, then set aside on the grill.
- Place clams flat on the grill, directly over the heat. While clams cook, toast the bread slices on the grill, one minute on each side. As the clams begin to pop open, after about 3 to 7 minutes, transfer them with tongs to a pan containing the sauce. Discard any clams that do not open. Stir the clams to coat them with the wine, butter, garlic and Tabasco Sauce and sprinkle the pan generously with parsley. Season with salt and pepper to taste. Serve clams in a bowl, or directly from the pan, with the toasted bread to mop up the sauce.
PAIRING
Bourgogne (Chardonnay) 2007, Alex Gambal, $30
Bourgogne (Chardonnay) 2007, Alex Gambal, $30