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Recipe Detail Page
Grilled Clams & Scallions over Pan con Tomato
Summer 2019
Preparing the clams over the grill means you can remain outside and enjoy the sunshine (and your wine) while cooking your lunch. Make sure to soak clams in cold water for 20 minutes before cooking: they will spit out any remaining sand inside the shell. Lift clams from the soaking water and give another good rinse. Now they’re ready!
Serves 4
8 scallions, whole
3 tbsp (45 mL) olive oil, divided, plus more for drizzling
Sea salt to taste
2 tsp (10 mL) fresh thyme, finely chopped
2 tsp (10 mL) garlic, finely chopped, plus 1 whole clove, peeled
3 tbsp (45 mL) dry white wine
2 lbs (905 g) fresh clams, cleaned
8 slices of good quality, dense bread about 1 inch (2.5 cm) thick
2 ripe tomatoes, the most flavourful available, sliced in half
1 Preheat grill to medium-high.
2 Toss scallions with 1 tbsp (15 mL) olive oil and salt to taste; set aside.
3 In a small bowl, stir together the remaining 2 tbsp (30 mL) olive oil, thyme, 2 tsp (10 mL) chopped garlic and white wine.
4 Into an ovenproof pan, add wine mixture and clams. Enclose the pan with foil or a lid so that it is completely sealed. Set aside.
5 Place scallions and bread on the grill and cook until scallions are lightly charred and tender, and bread is lightly toasted and golden on both sides. Remove from heat and set aside.
6 Place clams on grill overheat and close grill lid. Allow to cook for about 10 minutes or until all clams are open (discard any that remain closed).
7 Rub one side of each bread slice with the garlic clove to flavour the bread. Using the cut side of the tomato, vigorously rub slices of bread to saturate with tomato juices and pulp. It doesn’t have to look perfect. Place on a platter and sprinkle generously with sea salt and olive oil.
8 Serve by placing 2 slices of bread on each plate and topping with a scoop of clams with cooking liquid. Serve scallions alongside.
Serves 4
