Ease of preparation rating: Easy
Yield: 2 servings
INGREDIENTS:
48 hard shell small clams, scrubbed clean
¼ cup (60 ml) butter
1 cup (240 ml) white wine
2 tablespoons (30 ml) chopped parsley
Tomatillo and Bacon Salsa
1 cup (240 ml) chopped and seeded tomatillos
1 cup (240 ml) chopped and seeded ripe tomatoes
½ cup (120 ml) diced Spanish or Bermuda onions
¼ cup (60 ml) minced fresh cilantro
¼ cup (60 ml) fresh lime and lemon juice
1 teaspoon (5 ml) minced jalapeno
1 tablespoon (15 ml) finely chopped garlic
½ teaspoon (2.5 ml) ground cumin
6 pieces crispy cooked bacon, drained of excess fat and chopped into 1-inch (2.5 cm) pieces.
Salt and ground black pepper
To serve
Crusty bread
METHOD:
Add tomatillos, tomatoes, onions, cilantro, lime and lemon juice, jalapeno, garlic, ground cumin, and bacon to a bowl. Mix well and season with salt and ground black pepper.
Wash and clean clams well. Discard any cracked or open shells.
Prepare barbecue for direct grilling at high heat, 400-500 F (205-260 C). Place a grill basket lined with tinfoil over direct heat for 10 minutes to preheat.
Add butter to preheated grill basket and melt. Add clams, parsley, and white wine. Close lid on BBQ. Allow to cook for 4 minutes, turning occasionally. Clams are done when they open. Discard any clams that have not opened.
Put clams in a bowl. Toss with Tomatillo and Bacon Salsa. Serve with crusty bread.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
