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Bon Appétit

Grilled Clams with Basil-Bacon Salsa

3.3

(5)

A bed of rock salt helps keep the cooked clams in place on the platter.

Recipe information

  • Yield

    Serves 8

Ingredients

10 thick bacon slices
2 cups purchased mild red salsa
1/2 cup finely chopped fresh basil
6 cups (about) rock salt
48 littleneck clams, scrubbed

Preparation

  1. Step 1

    Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.

    Step 2

    Mix salsa and basil in medium bowl.

    Step 3

    Prepare barbecue (medium-high heat). Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.

    Step 4

    Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.

TagsBasilHerbs & SpicesClamShellfishSeafoodBaconCured MeatMeatStarterSnackDinnerDairy FreeNut FreeGluten Free5 Ingredients or FewerGrillingBon Appétit
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