Living in Florida I am blessed to have beautiful and fresh seafood available. Little neck clams are on the menu today, but not in the normal fashion. I dry cooked them on the grill, then topped them with grilled zucchini and tomatoes tossed in a simple vinaigrette married with fresh mint. This dry cooking method allows the clams to stay tender while retaining flavor. The fresh mint added a brightness that was unexpected but delightful. These were simply excellent with a large piece of crusty garlic bread, but I would imagine they would be enticing over angel hair pasta as well.
12-16 little neck clams
1 tomato, diced
1 zucchini
2 garlic cloves minced
1 T fresh mint chopped
3 T olive oil (for vinaigrette)
1 T white balsamic vinegar
Slice zucchini long wise into 1/8 in slices, grill until tender. Place clams on oiled grill, and allow them to open. Once opened remove from heat. Dice grilled zucchini, add to tomatoes, garlic, mint, olive oil and vinegar. Place mixture inside of cooked clams.
Until tomorrow...Peace.
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