Cooking bivalves like clams is pretty foolproof because they tell you when they're done—you'll know they're ready once they open. Discard any that stay closed.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, June 2021

Gallery

Credit: Johnny Autry

Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • Oil the grill rack. Grill corn and bell pepper, flipping occasionally, until tender and slightly charred, 6 to 8 minutes. Transfer to a clean cutting board and let cool for 5 minutes. Cut kernels from the cobs and chop the peppers. Transfer to a medium bowl and add beans, celery and scallions.

  • Bring vinegar and honey to a simmer in a small saucepan. Pour the mixture over the vegetables and toss to combine. Let stand at room temperature for 10 minutes.

  • Meanwhile, grill clams, without turning, until they open, about 8 minutes. Serve the clams with the corn-and-pepper relish.

Tip

Farmed clams usually just need a quick scrub under running water. But if you buy wild clams, soak them in lots of cold water with a bit of kosher salt for 20 minutes, then drain before cooking. A generous pinch of cornmeal in the soaking water may help expel even more grit.

Nutrition Facts

271 calories; fat 3g; cholesterol 17mg; sodium 432mg; carbohydrates 48g; dietary fiber 8g; protein 18g; sugars 18g; niacin equivalents 2mg; vitamin a iu 1474IU; potassium 678mg.
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