Wood-Roasted Clams with Saffron, Tomato, Garlic, and Grilled Bread

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Recipe byjanetlsanders

Notes:

Serves 4 as an appetizer or lunch entrée

Categories:
- Clam
- Seafood

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Ingredients:

Saffron Vinaigrette
½ cup Chardonnay vinegar or other white wine vinegar
6 to 7 saffron threads
1/3 cup extra-virgin olive oil
1/3 cup vegetable oil
1 teaspoon salt
¾ teaspoon freshly ground black pepper

4 pounds littleneck clams in their shells, scrubbed
1 cup cherry tomatoes, halved, or ½ cup sun-dried tomatoes, coarsely chopped
2 shallots, thinly sliced
1 tablespoon minced garlic
2 tablespoon fresh lemon juice
½ cup chopped fresh flat-leaf parsley
Four ½-inch-thick slices hard crusted country bread, toasted and rubbed with garlic, for serving

To make the vinaigrette: In a medium nonreactive saucepan, combine the vinegar and saffron threads. Bring to a simmer over medium heat. Remove from heat and let cool. Whisk in the oils, salt, and pepper; set aside.

To make the clams: Using mesquite or other wood chips, prepare a very hot grill. (The temperature should be at 600 degrees to 700 degrees, very hot for a quick cooking time.) For added smoky flavor, cover the grill. Put the clams in a 12-inch ovenproof skillet. Add the tomatoes, shallots, and garlic. Pour the vinaigrette over the clams and vegetables. Cover the skillet, place on the grill, and cover the grill. Cook the clams for 5 to 6 minutes. Uncover the grill and skillet and continue to cook the clams until they open, transferring them as they do to a covered container to keep warm. Discard any clams that do not open during the cooking process. Add the lemon juice to the vinaigrette and cook for 30 seconds. Stir in the parsley.

Divide the clams among 4 bowls and pour the hot vinaigrette over them. Serve with the toasted bread.