- YIELDS | 4 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 4-8 MINS
This dish is as gorgeous to look at as it is 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
- 1/2 cup onion, any type, chopped
- 1 red bell pepper, coarsely chopped, seeds removed
- 2 medium poblano peppers, chopped, seeds removed
- 14 ounce can premium sweet corn, drained
- 1/4 cup cider vinegar or more to taste
- 2 tablespoons honey
- 1-2 tablespoons 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. While the grill heats up, heat the oil in a medium sized pan over medium high.
- Add the onion, sprinkle with salt and pepper to taste, and cook until translucent about 6-7 minutes.
- Add in the cider vinegar and mix well.
- Add in the red and poblano peppers and sauté for another 10 minutes.
- Add the corn and mix well.
- Turn the stove off and add the honey. Squirt on the juice from half the lime and mix to incorporate. Set aside.
- 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 liquor. Discard any clams that do not open.
- Spoon the corn and pepper relish all over the clams. Sprinkle additional salt and pepper to taste and serve with lime wedges.
I use a 14 ounce can of quality sweet corn when I’m short on time, which is almost always. But you can substitute 2 cups of fresh corn if you wish.