EatingWell

Grilled Clams with Corn & Pepper Relish

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ACTIVE: 35 min TOTAL: 35 min

Cooking bivalves like clams is pretty foolproof because they tell you when they’re done—you’ll know they’re ready once they open. Discard any that stay closed.

4 ears corn, husked

1 red bell pepper, quartered, seeds removed

1 15-ounce can low-sodium white beans, rinsed

1/2 cup finely chopped celery

1/2 cup chopped scallions

1/2 cup cider vinegar

2 tablespoon­s honey

4 pounds littleneck clams, scrubbed

1. Preheat grill to high.

2. Oil the grill rack. Grill corn and bell pepper, flipping occasional­ly, until tender and slightly charred, 6 to 8 minutes. Transfer to a clean cutting board and let cool for 5 minutes. Cut kernels from the cobs and chop the peppers. Transfer to a medium bowl and add beans, celery and scallions.

3. Bring vinegar and honey to a simmer in a small saucepan. Pour the mixture over the vegetables and toss to combine. Let stand at room temperatur­e for 10 minutes.

4. Meanwhile, grill clams, without turning, until they open, about 8 minutes. Serve the clams with the corn-and-pepper relish. SERVES 4: 2 oz. clam meat & 1 cup relish each Cal 271 Fat 3g (sat 0g) Chol 17mg Carbs 48g Total sugars 18g (added 9g) Protein 18g

Fiber 8g Sodium 432mg Potassium 678mg.

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