YIELDS | 4 SERVINGS
PREP TIME | 15 MINS
COOK TIME | 4-8 MINS
This dish is as gorgeous to look at as delicious to eat and it makes an impressive and beautiful presentation. Farm raised clams are available year-round and you can find wild clams from October through June.
I have tried a few different versions of this recipe. I removed several steps and simplified the ingredients to make my version super simple.
* 3-4 pounds littleneck clams, scrubbed
* ½ cup onion, any type, chopped
* 1 red bell pepper, coarsely chopped, seeds removed
* 2 medium poblano peppers, chopped, seeds removed
* 1-14 ounce can premium sweet corn, drained
* 1/4 cup cider vinegar or more to taste
* 2 tablespoons honey
* 1-2 Tbsps olive oil
* 1 lime, 1/2 for juice and half cut into wedges for serving 3-4 pounds littleneck clams, scrubbed
Preheat the grill to high.
1. While the grill heats up, heat the oil in a medium sized pan over medium high.
2. Add the onion, sprinkle with salt and pepper to taste, and cook until translucent about 6–7 minutes.
3. Add in the cider vinegar and mix well.
4. Add in the red and poblano peppers and sauté for another 10 minutes.
5. Add the corn and mix well.
6. Turn the stove off and add the honey. Squirt on the juice from half the lime and mix to incorporate. Set aside
7. The grill should be hot by now. Put the clams directly on the grill grates or a grill pan. Grill undisturbed for 4-8 minutes or until they open. Carefully place them onto a serving platter. Be careful not to spill the clam liquer. Discard any clams that do not open.
8. Spoon the corn and pepper relish all over the clouds. Sprinkle additional salt and pepper to taste and erve with lime wedges.
You can use fresh corn but I substitute a 1-14oz can of good quality sweet corn for 2 cups fresh corn when I am running short on time which is almost always.