Grilled Clams

48 hard shell small clams scrubbed clean

Mignonette Sauce:

2 tablespoons rice vinegar (30ml)

1 tablespoon peanut oil (15ml)

1 teaspoon Asian sesame oil (5ml)

½ teaspoon finely grated peeled fresh ginger (2.5ml)

1 shallot chopped fine

1 fresh Thai chili diced fine

1/8 teaspoon ground cumin

1 tablespoon chopped fresh  cilantro (15ml)

2 teaspoons white sugar (10ml)

Salt and pepper to taste

In a small bowl whisk all ingredients together until evenly combined.

Tomatillo & Basil Salsa

1 cup peeled and chopped tomatillos (250ml)

1 cup peeled and finely chopped ripe tomatoes (250ml)

½ cup diced Spanish or Bermuda onions (125ml)

¼ cup minced fresh cilantro (60ml)

¼ cup fresh lime juice & lemon juice (60ml)

1 teaspoon  minced jalapeno (5ml)

2 tablespoons roughly chopped fresh red basil leaves (30ml)

1 tablespoon garlic chopped fine (15ml)

½ teaspoon ground cumin (2.5ml)

6 pieces cooked bacon (crispy and drained of excess fat) Chopped into 1 inch (2.5cm) pieces.

salt and pepper to taste

Add all ingredients to a bowl.  Mix well and season with salt and pepper.

Wash and clean clams well.  Discard any cracked or open shells.

Prepare barbecue for direct grilling to high heat.  Place a grill basket over direct heat for 10 minutes to preheat.

Place clams in preheated grill basket.  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.

Sprinkle clams with salt.

Divide clams into 2 bowls.  Toss one bowl of clams with Tomatillo & Basil Salsa.  Serve with crusty bread.

For the remaining clams: drizzle each clam with Mignonette Sauce.  Place them on a plate of kosher salt to keep them in place.