Celebrating One of My All Time Favorite Ingredients
By Andrew Zimmern
In this episode of Wild Game Kitchen, I’m showcasing the cherrystone clams, one of my all-time favorite ingredients, with two show-stopping grilled preparations. First up, my version of a classic — grilled clams casino — plump cherrystones are crowned with pancetta, breadcrumbs, brown butter and herbs. Then, I’ll show you how easy it can be to grill pizza outside. My go-to topping? Clams, paper-thin garlic, spicy fresno chiles, and a blend of pecorino Romano and Reggiano parmesan. Throughout the episode, I’ll share essential techniques for handling clams on the grill, from tips on opening the clams to instructions on creating an ideal “ring fire” for even cooking. Cherrystone clams deserve to be a star in your outdoor kitchen repertoire.
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Grilled Clams Casino
Ingredients
- 18 cherrystone clams
- 1 stick salted butter, plus 2 tablespoons
- 6 ounces pancetta, diced
- 3 garlic cloves, minced
- 1 large shallot, minced
- 1 red bell pepper, minced
- 1 tablespoon smoked paprika
- 2 tablespoons dried oregano
- 2 cups fresh bread crumbs
- 1/4 cup chopped parsley
- Lemon wedges, for serving
- Rock salt
Instructions
Prepare a grill for medium direct heat cooking.
Place the whole clams on a grill over medium heat and cook until opened. Place carefully on a tray, gently collecting the clam juice to utilize for another time. Open the clams, take off and discard the top shells.
Place rock salt on a sheet tray. Nestle the clams on the half shell on the salt. Use a small sharp knife or scissors to cut the abductor muscles to free the clam from the shell. Cut any large clams in half.
In a small saucepan over medium heat, melt one stick of butter and cook until nut brown in color. Spoon browned butter over each clam.
In a large skillet over medium heat, add the pancetta. Cook for 5 minutes, or until the pancetta renders its fat, but hasn’t browned. Add shallots and garlic, cook for 2 minutes. Add the bell pepper, paprika, oregano and remaining 2 tablespoons of butter. Once melted, add the breadcrumbs, and cook, stirring and tossing until nice and golden brown but not dry. Stir in the parsley and pull from heat.
Top the clams with the bread crumb mixture, pressing down lightly and making low stuffing domes in the shells over the clams.
Meanwhile, load up your grill or fire pit with coals to make a ring fire, leaving a space in the middle to roast the clams on the sheet tray.
Place the clams in the center of a hot “ring” fire. When golden brown, remove, plate and serve with lemon wedges.
Note: you can finish the clams under your broiler or in a 400-degree oven if you prefer. Cook in the oven until golden brown.
