Grilled Clams with Herb Garlic Bread
Starting with a very hot grill is key to not overcooking the clams.
For the herb butter:
- 1 cup parsley leaves
- 1/2 cup roughly chopped chives
- 1 pound butter, room temperature
- 1 tablespoon chopped garlic
- Kosher salt
- Fill a pot with about 4 quarts of heavily salted water and bring it to a boil. Once boiling, blanch the herbs for 15 to 20 seconds in the water. Transfer the blanched herbs to an ice bath to stop the cooking.
- Once cold, remove the herbs, squeeze them to get rid of excess water, and place them in a blender, pureeing until smooth. You may have to add a touch of water to get the puree moving.
- Transfer the herb puree to a large mixing bowl along with the room-temperature butter and garlic and mix well. Season with salt, to taste. The butter should be bright green. Set aside until you are ready to use. Makes more than needed for clam recipe.
For the clams:
- 4 dozen littleneck clams
- 3/4 pound butter or Ghee
- 4 garlic cloves, finely minced
- Juice of 2 lemons
- Zest of 1 lemon
- 1/2 loaf country-style bread, cut into 1-inch-thick slices
- Place the clams in a large mixing bowl or pot under cold running water until there is no trace of sand.
- Melt the butter in a saucepan over low heat and add the garlic. Gently cook the garlic until just aromatic with no color, 2 minutes. Add the lemon juice and zest to the pan and remove from the heat. Set aside as you cook the clams.
- Place the clams on a very hot preheated grill and close the lid. Check the clams every minute or so and as they start to open, remove them one by one and transfer them to a large bowl on the side. Pour half of the melted lemon-garlic butter over them and toss. Reserve the rest of the butter for extra dipping.
- As the clams cook, place the bread on the grill and cook for 1 to 2 minutes, until the slices are nicely toasted but not too charred. When you’re ready to serve, generously spread the herb butter on the bread and serve alongside the clams. Serves 4 to 6.
Spark your summer with this tasty produce list
Fresh fruits and vegetables are the main things missing in most unhealthy diets. But if eating these items becomes a treat… you’re more likely to stick to it.
And when you do, they will start replacing calorie-dense foods in your diet, making it easier to slim down. Listed are the freshest, most in-season produce on the market right now. Enjoy! 🙂
Apricots: Delicious raw when ripe, but if you have trouble finding perfectly soft apricots, try grilling slightly under-ripe fruit to bring out the sweetness. Serve with a little plain yogurt and bittersweet chocolate for a great dessert.
Fennel: This earthy plant tastes faintly like licorice, and it’s delicious with seafood. Try tossing it in olive oil and roasting with orange zest and onions for a great side dish.
Jicama: This vegetable tastes a bit like a rm, less-sweet pear… and looks a little like a potato. It’s sturdy, so it’s great for dips like hummus, guacamole, and caramelized onion dip.
Blueberries: Delicious as a quick snack, blueberries Consider tossing them into a salad or even a stir-fry for an addictive punch of sweetness.
Garlic: Available all year round but especially fresh and pungent in the late spring. Look for tight heads of garlic with no soft spots, and the paper outside still intact. And if you see garlic with purple streaks, that’s a good thing! Try roasting your garlic in the oven until golden brown and soft to mellow out the pungent flavor.
Jicama: This vegetable tastes a bit like a rm, less-sweet pear… and looks a little like a potato. It’s sturdy, so it’s great for dips like hummus, guacamole, and caramelized onion dip.
Mushrooms: If you see fresh mushrooms, pick them up immediately – when they’re in season, the flavor is incredibly earthy and rich. And any mushroom works beautifully sautéed in a hot pan with olive oil, sea salt, and a little thyme – just make sure the pan is hot and don’t over ll it.
Parsley: More than just garnish on your plate. Parsley (especially ultra- flavorful Italian parsley deserves to be treated like a vegetable in its own right. Finely dice parsley and toss with beans, brown rice, and tomatoes for a flavorful treat, use it to make pesto, or chop it into a salad.
Strawberries: They’re so good on their own that you really don’t need to do a thing to strawberries, but if you end up with an under-ripe batch, here’s a tip: slice them thin and sprinkle with the juice of an orange and a TINY bit of almond extract to highlight the natural sweetness.
Turnips: This root, gets mistaken for a radish, are earthy and delicious when simply roasted. They’re also a delicious stand-in for potatoes. Just steam them and mash with a little butter.
Mustard Greens: Kale’s peppery cousin, mustard greens are delicious sautéed with garlic, olive oil, and raisins. They also work as wraps, cooked into soups, and thinly sliced into stir-fries.
Rhubarb: This sour stem is unusual, in that it’s mostly used in sweet dishes, and it’s a classic with strawberries. Dessert aside, its delicious pickled, roasted with onions and carrots, and shaved thin over a salad with a little goat cheese.
To your health!
Spice and health benefits
Just think how boring eating would be without a little SPICE, all those wonderful flavors can make food taste so much more delicious!
What’s even more incredible is all the amazing things those delicious seasonings can do for your health!
I want to share one of my favorite spice-filled recipes with you, and I know you’re going to love it.
It’s my Super-Healthy Vegetarian Chili!
Now, all the veggies are packed with essential vitamins and minerals, plenty of healthy fiber, and lots of protein. And the spices and seasonings are also loaded with lots of different health benefits:
Chili Powder — Helps boost metabolism, promote fat-burning, reduce soreness in joints, improve circulation and lower blood pressure, ease upset stomachs, support healthy immune system, improve cognitive function, and promote healthier eyes and vision.
Cumin — Aids digestion, supports your immune system, helps regulate blood sugar, and has powerful antioxidant properties. Also rich in essential vitamins and minerals like phosphorus, thiamine, and potassium.
Oregano —Powerful antioxidant, relieves gastrointestinal issues, reduces bloating, eases respiratory system distress, supports healthier cholesterol levels, and contains heart-healthy omega-3s.
Cocoa — Linked to better blood circulation, healthier heart function, lower blood pressure, reduced oxidative stress, and improved cognitive function.
Garlic — Supports better heart health, reduced cholesterol, lower blood pressure, and healthier immune system.
Red Pepper Sauce — Shown to support improved circulation, healthier blood sugar levels, smoother digestion, increased metabolism, and reduced appetite.
Put them all together and you’ve got a delicious and super-nutritious all-in-one meal.
And since we’re still dealing with wintry weather, my vegetarian chili is a great way to warm your belly on a chilly evening!
So, here’s how you make my delicious vegetarian chili:
Super-Healthy Vegetarian Chili
Ingredients
- 1 Onion diced
- 8 cloves Mashed or minced garlic
- 4 tablespoons Chili powder
- 4 teaspoons Salt
- 4 teaspoons Cumin
- 4 teaspoons Oregano
- 4 teaspoons Cocoa
- 2 teaspoons Red pepper sauce
- 4 Cans diced tomatoes
- 2-3 Celery stalks diced
- 6 oz Mushrooms diced
- 1 Bell pepper diced *optional I like to add a chili peter for some heat!!!
- 4 Cans beans (2 dark red kidney, 1 black and 1 white or cannellini) drained
- 4-8 cups of broth of your choice
Instructions
-
In a large pot, saute onions, garlic, celery and peppers
-
until onions are soft and translucent.
-
Add all other ingredients EXCEPT beans.
-
Bring to a boil, then reduce heat and cook for about an hour.
-
Add beans and broth
-
Return to boil, then reduce heat and cover.
-
Simmer for several hours, stirring regularly.
(HINT: The longer it cooks, the thicker and richer it gets.)
Meanwhile, stay warm,
To your health