Grilled Clams with Criollo
Ingredients
- 1 bunch celery, washed, roughly chopped and juiced*
- 3 fresh limes
- Small bunch each fresh cilantro and flat-leaf parsley
- 1 small red onion, peeled and very thinly sliced
- Kosher or sea salt
- Freshly ground black pepper
- 16–20 Rhode Island–harvested littleneck clams, scrubbed
- Grilled crusty bread for serving (optional)
Instructions
- Place fresh celery juice in a large bowl and add the juice of ½ lime to keep it bright green. Then, to make the criollo, pick leaves off the herbs and toss in a small bowl with sliced red onion, a pinch of salt and some black pepper. Juice 1 lime and set juice aside. Now you have your mise en place—the clams, celery juice, lime juice and your criollo. Place clams on a hot grill. Clams will bubble as they release juice and open slowly. You’ll know the clams are ready when the shells are fully open. (Discard any unopened clams.) Place the grilled clams in a large mixing bowl (or serving bowl). Add criollo, reserved celery juice and extra lime juice to taste. Toss everything together thoroughly to coat and flavor the clams (quickly, under 30 seconds). To serve, divide clams and criollo with plenty of juice among 2 or 4 warm shallow bowls. Garnish with lime wedges and grilled bread. Finally, enjoy the clams and don’t forget to drink up the seasoned green juice with either a spoon or an empty clam shell!
Notes
*If you don’t own a juicer, place celery in a blender with ¼ cup water and purée until very smooth. To remove the pulp, pour and press purée with the back of a spoon through cheesecloth set in a strainer over a large bowl. You can then squeeze the cheesecloth in a tight ball to get out the last drops of fresh juice.
