Corn Tomatoes And Clams On Grilled Bread Knife And Fork Style Recipes

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CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK-STYLE



Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style image

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

Provided by Joshua McFadden

Categories     Summer     Tomato     Clam     Soy Free     Tree Nut Free     Seafood     Grill/Barbecue

Yield Serves 4

Number Of Ingredients 18

For the Tomato Conserva
About 8 pounds tomatoes
Extra-virgin olive oil
For the Dish
Extra-virgin olive oil
3 garlic cloves, smashed and peeled
1 tablespoon Tomato Conserva or tomato paste
1 bunch scallions, trimmed (including 1/2 inch off the green tops), sliced on a sharp angle
8 ounces cherry tomatoes (a mix of colors and varieties), halved if large
1/2 teaspoon dried chile flakes
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 pound small clams, such as Manila, rinsed
1/2 cup dry, unoaked white wine
1/2 cup lightly packed flat-leaf parsley leaves
2 large ears sweet corn, husked, kernels sliced off into a bowl (about 1 1/3 cups kernels)
Juice of 1/2 lemon
Four 1/2-inch-thick slices country bread, grilled, rubbed with garlic, and kept warm

Steps:

  • For the Tomato Conserva
  • Core the tomatoes and roughly chop them. Pile into a large pot, preferably one with a wide surface, which will speed up cooking. Add 1/4 cup olive oil and bring to a boil over high heat.
  • Reduce the heat to medium or whatever temperature keeps the tomatoes simmering (you need to be careful not to scorch the tomatoes on the bottom) and cook until you've got the consistency of tomato sauce, 30 to 50 minutes. Work the tomatoes through a food mill to remove the skins and seeds. If you don't have a food mill, you can do this by pressing the tomatoes through a fine-mesh sieve or very fine colander, but a food mill makes the job much easier.Heat the oven to 300°F. Oil a rimmed baking sheet (a 13 x 18-inch half-sheet pan or two smaller pans), a couple of 9 x 13-inch baking dishes, or a large Dutch oven.Add the conserva and bake until the consistency goes from liquidy to a thick puree, about 3 hours. You'll need to tend to the conserva several times during cooking because the tomato close to the edges will brown more quickly. Use a heatproof silicone spatula to move the tomato from the edges of the pans into the center (and vice versa) to promote even cooking and create deep flavors.Reduce the heat to 200°F and bake slowly for as long as you can, even overnight. You won't need to give the conserva as much attention at this point, but you should check it now and then anyway. The finished conserva should be very thick, like tomato paste, and deeply tomatoey. You can freeze in small freezer bags, or put into jars and refrigerate, or even can in a pressure-canner (follow the instructions in a good canning manual).
  • For the Dish
  • Heat a large skillet over medium heat. Add a couple of tablespoons of olive oil and the garlic and cook slowly to toast the garlic so it's very soft, fragrant, and nicely golden brown-but not burnt-about 5 minutes.
  • Add the tomato conserva and cook for another 30 seconds or so, stirring and scraping so the tomato doesn't burn but does get a bit darker. Add the scallions and cook, stirring, until they start to get fragrant and soft, another minute or so.Add the tomatoes, chile flakes, and butter, and season generously with salt and black pepper. Cook, stirring the tomatoes occasionally, until they start to burst and render their juices, another 3 to 4 minutes.Add the clams and wine, cover the pan, and cook until the clams all open; this could take as little as 2 minutes or up to 6 minutes, depending on the size and type of clams. When the clams are open (toss out any that refuse to open even after another couple of minutes cooking), add the parsley, corn, and lemon juice. Taste and adjust the sauce with more salt, black pepper, chile flakes, or lemon juice.Arrange the grilled bread on plates or in shallow bowls and spoon the corn and clams over the top, dividing the juices evenly, too. Finish with a generous drizzle of olive oil, and serve with a knife and fork, and a bowl for empty shells.

GRILLED TOMATO WITH FRESH CORN



Grilled Tomato with Fresh Corn image

Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 15

6 tomato slices (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
GRILLED CORN TOPPING:
2 large ears sweet corn, husks removed
3 tablespoons olive oil, divided
1 green onion, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced ripe olives
1 tablespoon capers, drained
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/4 cup crumbled queso fresco or feta cheese
Toasted French bread baguette slices, optional

Steps:

  • Sprinkle tomatoes with salt and pepper., Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned., Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil., Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.

Nutrition Facts : Calories 123 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 263mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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Top Asked Questions

How to cook clams on a charcoal grill?
Recipe Preparation Prepare a grill for medium heat. Place a large cast-iron skillet on grill and heat ¼ cup oil in skillet. Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt.
How do you cook clams on a Weber grill?
Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives.
How do you cook clams with wine and butter?
Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes. Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil).

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