Grilled clams with warm lime-gingerroot vinaigrette (Barbecue and Grilling)

 

                      Shellfish in the shell require a hot fire to really open up. Drizzle the cooked clams with this fabulous vinaigrette, and you're done.

Serves 4 to 6 

• 4 lbs (2 kg) littleneck or Manila clams, scrubbed and debearded
• Finely chopped fresh cilantro

Warm lime-gingerroot vinaigrette

• 1 clove garlic, minced
• 3 tablespoons grated gingerroot
• 2 tablespoons minced shallots
• 3 tablespoons vegetable stock
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon liquid honey
• 1 tablespoon soy sauce

1. In a bowl, whisk together all ingredients of the vinaigrette ; set aside.
2. Prepare a medium-hot fire in your grill.
3. Arrange clams on grill rack and place over the fire ; close the lid  and grill for 3 to 4 minutes.
4. Stir and remove any clams that have opened ; close the lid and grill for 3 to 4 minutes, or until remaining clams open.
5. Discard any clams that have not opened.
6. Place clams in a large serving bowl or on a deep platter, drizzle with vinaigrette and sprinkle with cilantro ; serve hot.

TIPS

             Buy fresh clams and mussels and use within a day. Select tightly closed shells or slightly open shells that close when tapped. Discard mussels with open, broken or chipped shells. Scrub clams and mussels under cold running water with a stiff-bristled brush. Remove the beards by pulling the threads toward the hinged part of the shell. Keep shellfish cool before barbecuing.

BON APPÉTIT