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.

 ??  ??

Newspapers in English

Newspapers from USA