Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.
Ingredients
Serves 4
Step 1
Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.
Step 2
Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.
Step 3
Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and 1/4 cup oil; season with salt and black pepper.
Step 4
Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.
Step 5
Top toasts with clam mixture, someGreen Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.
How would you rate Grilled Clam Toasts With Lemon and Green Olives?
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Reviews (2)
Back to TopI had great hopes for this recipe making it to a 4 fork rating. Perhaps the fact that I also took the easy and cheaper route of using canned, whole clams accounted for the fact that the clam flavor didn't come through. I also thought that the grilled lemon made the appetizer too bitter. Next time I would omit it. However, this recipe still tasted good and was very pretty.
jsbjk
温尼卡,
3/10/2019
Dinner guests loved them. I used only Castelvetrano olives. (I now have a favorite olive). The hardest part of recipe was pitting the olives. Made it a couple of days ahead of dinner party. I had to substitute canned clams as it is hard to get whole clams in my community when its not the Holidays. I added a few drops of liquid smoke. I followed the rest of the recipe as written.
Anonymous
Central Iowa
7/18/2016
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