Sunday, March 30, 2014

Grilled Clams with Breadcrumbs and Pine Nuts


This post will be short and sweet. I've been hacked twice, blogger took my site down twice and restored it. So now it's back online. Now all I need to do is get cooking again. In the meantime this recipe was in my drafts probably since last grilling season. It's a shame to let it sit in drafts so I'm posting. 
These were fantastic.



Grilled Clams with Breadcrumbs and Pine Nuts

1 cups panko bread crumbs
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
4 sun-dried tomato halves in oil, drained and coarsely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup pine nuts
salt and freshly ground black pepper, to taste
24 littleneck clams, scrubbed clean
1 1/2 tablespoons melted butter

Heat your grill.

On medium-high heat in a skillet, heat the oil and lemon juice with the garlic. Add the breadcrumbs and pine nuts and stir occasionally. When the crumbs start to brown, add the salt, pepper and chopped tomatoes. Stir, making sure the crumbs don't burn. When they are golden brown remove them from the heat and place them in a serving bowl.

When the grill is hot, place the clams in 1 layer on a foil pan or directly on the grill. Close lid and allow the heat to open the clams. They'll open gradually at first, then pop-open wide when they're done. Any that don't open discard. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, sprinkle with the parsley and serve.


 

18 comments:

  1. I'm so glad you were able to post this recipe! Our fish man is back and we will need to make this ;o)

    ReplyDelete
  2. Hope everything works out so you can post on a regular basis...I miss your recipes and great photos!
    Clams are by far my most favorite of all seafood...especially fried whole bellied ones, but I do like them just about any way.

    ReplyDelete
  3. Thanks :) Clams were the one thing I missed when I had that allergy!

    ReplyDelete
  4. Welcomeback,dear Carol!We have missed you a lot!
    I invite you to our new vegetarian site
    http://theveggiesisters.gr/

    Many kisses from Greece
    Lenia

    ReplyDelete
  5. These look fabulous! I love the pine nut addition!

    ReplyDelete
  6. HI! Nice to see your post. Sorry to hear about the hacking!!! Not at all fun to deal with. Take good care.

    ReplyDelete
  7. Hi Carol welcome back!
    These clams look very tasty with pinenuts!

    ReplyDelete
  8. Well, according to me, you should've held on to this post until tomorrow - April Fool's Day.
    It would've delighted the lot of us, and clammed up the 'few.' A little pun intended.

    Welcome back sunshine!

    ReplyDelete
  9. Fyi, I just blogged.


    April Fools!
    ...Well, I tried. I knew you'd be too smart to fall for that.


    But I came back 'cause I've really missed you.

    ReplyDelete
  10. Carol!!!! I have been wondering where you disappeared!!. So nice to see you back :) .

    ReplyDelete
  11. Oh my gosh, a post!! Believe me, I feel your pain about having the blog hacked - twice! I almost gave up. I'm so glad you were able to post this just as grilling season gets going. I just came back from Costco where I saw a bag of clams but didn't buy them. Now I wish I had!

    ReplyDelete
  12. How awesome is this recipe! lovely!

    ReplyDelete
  13. Hi Carol! I found your blog via a common friend, Marion's Cooking and Art blog. This recipe looks fantastic! First time I see the combination of pine nuts with clams and it looks very flavourfull and tasty. Nice!

    foodaki.gr

    ReplyDelete
  14. Just thinking good thoughts for you amiga.

    ReplyDelete
    Replies
    1. Sol, this was buried in comment moderation, just saw it. How are you?!!

      Delete
  15. If only I could eat shellfish, this recipe just sounds mouth-watering!
    Roz
    La Bella Vita Cucina

    ReplyDelete

Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top