Grilled Clams With Charred Zucchini And Garlic
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Toss to coat them with the oil
2
Preheat the grill to medium-high heat
3
In a medium skillet, over low heat, heat 2 tablespoons of the olive oil
4
When the oil gets hot, add the pine nuts
5
Season them lightly with salt and cook them, stirring constantly, until they turn golden brown, 2 to 3 minutes
6
Remove them from the pan to a small bowl
7
Stir in the minced garlic, salt, to taste, and the mint
8
In a large plate, combine the remaining olive oil, the zucchini slices, paprika and light sprinkling of salt
9
For best results, "dust" the zucchini with the paprika but put it in a little strainer and sprinkle it evenly over the zucchini slices
10
Season them lightly with salt
11
Arrange them in a single layer on the hottest part of the grill and cook until they are tender to the touch and charred but not falling apart, 3 to 5 minutes
12
Use a pair of metal tongs to remove the zucchini from the grill and transfer them to a flat surface
13
Stack the slices and cut them widthwise into 1/2-inch slices, then make 1 slice down the middle, creating a 1/2-inch dice
14
Toss them in the bowl with the pine nuts, and then add the lemon juice
15
Dip a cloth into some oil and rub over the grill grates
16
Scatter the clams on the grill in a single layer
17
Have a pair of tongs and a large platter ready
18
Littleneck clams take a while to open up, about 10 minutes depending on size, but that's all a part of the fun - the suspense of waiting for them to open
19
Add a splash of water to help them along and steam
20
As they open, use the tongs to remove them from the grill and put them on the platter
21
When they are all opened, scatter the zucchini and pine nuts all around
22
Try to get the zucchini inside the shells directly on top of the clams and serve immediately