Grilled Clams with Corn & Pepper Relish
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.