Grilled Clam Toasts With Lemon And Green Olives Recipes

GRILLED CLAM TOASTS WITH LEMON AND GREEN OLIVES

Steps:

• Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.
• Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.
• Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and 1/4 cup oil; season with salt and black pepper.
• Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.
• Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.

GRILL-ROASTED CLAM LINGUINE

Steps:

• Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
• Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
• Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

GRILLED CLAMS AND MUSSELS WITH GARLIC, ALMONDS AND MINT

Steps:

• Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
• Scrub mussels and clams under running water to remove any clinging grit.
• Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
• Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.

GRILLED CLAMS WITH LEMON-CAYENNE BUTTER

Steps:

• Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
• Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams' juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
• Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.

GRILLED CLAMS WITH FRIED GARLIC

Steps:

• Prepare a grill for direct grilling over high heat.
• Lightly brush the clams on both sides with olive oil. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes. (You could grill the clams on aluminum foil to catch juices.)
• Pour the lemon juice into a baking dish large enough to hold the clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices.
• Heat 3/4 cup olive oil in a small skillet on the grill. When hot, add the garlic and cook until golden brown, 1 to 2 minutes. Add the pepper flakes, and stir for 15 seconds. Pour this over the clams.
• Transfer the clams to 4 deep bowls. Whisk the juices in the baking dish for 1 minute and pour over the clams.