A Taste Of Spring - Clams + Grilled Scallions & Sungold Tomatoes

Spring's been here awhile now but only just recently has the weather gotten the memo. This week marked the first time in the longest that I could venture out without a jacket, and I can't tell you how happy that makes me. Besides that, the bounty of beautiful produce is yet another thing that makes me beam about the season. 

Spring Produce, Photo: NK 

So what should we make to celebrate these warmer days? How about a delightfully easy appetizer using two of my favorite things - Clams (check my other favorite clam recipes here and here) and super sweet and delicious Sungold Tomatoes. We've paid homage to these these orangey beauties before. 

Because Sungolds aren't quite at peak ripeness yet (they're best in mid summer) we'll tease out their natural sugar by blistering them in a very hot pan. To add some interest to this dish, we'll toss in  scallions that have been lightly charred to bring in a smokey element. Adding a splash of light beer to encourage an even tastier clam broth pulls this easy appetizer together - and as you'd expect from us, it's all done in under 20 minutes. As an entree, we opted to round things out with a simple entree of grilled Arctic Char, which was the perfect accompaniment. 

Gorgeous Arctic Char, Photo: NK 

Beer Steamed Clams With Grilled Scallions & Sungold Tomatoes

Serves 2 as a hearty appetizer

Grilled Scallions, Photo: NK

Ingredients:

About 16 Small Littleneck Clams, well scrubbed

About 6 whole Scallions

About 12 Sungold Tomatoes or other ripe Cherry Tomatoes

2 large cloves Garlic, crushed

1 Tablespoon Olive Oil plus more for brushing the Scallions

1/2 Cup Wheat Beer or other light Beer 

Salt

Pepper
Chopped Chives for serving, optional

Crusty Bread for serving, optional 

Method:

1. Brush Scallions with Olive Oil and lay on a preheated grill or grill pan for a few minutes on each side until Scallions soften and char marks form. Remove Scallions to a cutting board and sprinkle with a bit of Salt and Pepper. Once they cool, slice them into 1-inch pieces. 

2. In a medium skillet, warm a Tablespoon of Olive Oil over medium heat, add the Garlic, and sauté for a minute or two until Garlic takes on some color. Lower the flame to medium low and add the Sungold Tomatoes. Cook until they soften and the skins blister, about 5 minutes, tossing occasionally. Sprinkle lightly with Salt. Turn off the flame and add Scallions to the skillet. Toss. 

3. Meanwhile, place beer in a deep pot and bring it to a bubble over medium heat. Add Clams and cover the pot. Allow them to steam for 4 minutes before checking on them. Watch as Clams open one by one and remove them right away with tongs to the serving dish. Give them a stir now and then. They should all open by about 8 minutes or so. Discard any that do not open. 

4. To serve, plate Clams and pour broth over them. Add the Scallion and Sungold mixture on top, and sprinkle with additional Black Pepper. Garnish with a few chopped raw Chives if you like. Serve with crusty bread to soak up the broth. 

Let's eat! 

Clams Steamed in Beer with Grilled Scallions & Sungold Tomatoes, Photo: NK 

A Few of my Favorite Things - Clam Appetizer + Fluke 2 Ways

Life can be one unpredictable blankety-blank - as we can all attest. For this reason, 

I especially relish those blocks of time when everything just seems to go perfectly.

I encourage you to do the same!  

It's in this very grateful spirit that I give you 

Things that rocked this weekend:

~Beautiful warm weather 

~Getting all our chores done efficiently - just look at that mulch :) 






~Being first in line for the catch of the day -- more on that later

 ~ A few stellar finds at the neighbor's yard sale

~ A long bike ride 

~These Oysters with a Red Horseradish Granita that made for a super lunch...

 ~ And my personal favorite - a luscious mid-afternoon nap. 

Now I know you'll agree that an amazing weekend deserves to be closed out with a wonderful meal, and if you're anything like us, perfectly balmy weather whets your appetite for Seafood.  Getting our hands on a super fresh catch of Local Fluke provided an inspiring jumping off point for a Summery Menu celebrating the fruits of the sea.

Local Fluke Ceviche

Clams with Bacon, Tomatoes & Peppers

Pan Seared Fluke with Lime Butter  

Fluke Ceviche, Photo: NK

Fluke Ceviche

Inspired by Martha Stewart

Serves 2 as a light appetizer 

Ingredients:

6 Ounces of very fresh Fluke Fillet, cut into a medium dice or to the size you prefer

3 Tablespoons Lime Juice

1 heaping Tablespoon chopped Fresh Cilantro

1/4 small Red Onion, cut into a very fine mince

1/4 Jalapeno, seeded and very thinly sliced

2 Tablespoons Olive Oil

1/2 teaspoon Kosher Salt

Method:

1. Combine Fish and Lime Juice in a small bowl. Refrigerate for at least a half hour or up to 2 hours, stirring occasionally.

2. When Fish is opaque, mix in all other ingredients. Stir and serve chilled. Enjoy! 

Next up, we have our crowd pleasing Clam Appetizer, a twist on my Classic Zuppa di Vongole, but do check out our old favorite HERE. 

Clams with Bacon, Blistered Grape Tomatoes & Yellow Peppers, Photo: NK

Clams with Bacon, Grape Tomatoes, & Yellow Peppers

Adapted from Mario Batali's Italian Grill

Serves 2-3 as an Appetizer or 2 as a light Entree

Ingredients: 

18 Small Littleneck Clams, Scrubbed

2 strips of good quality Bacon (we like Coleman or Boar's Head), cut into a small dice

1/2 a Yellow Bell Pepper, de-seeded and chopped into a half-inch dice

About 18 Grape Tomatoes

2 Tablespoons Olive Oil

1 teaspoon Crushed Red Pepper

3 Garlic Cloves, thinly sliced

3/4 Cups Dry White Wine

Slices of Crusty Bread, for dipping in Broth (optional) 

Parsley or Cilantro Garnish (optional)  

Method: 

1. In a large, deep skillet with a lid, heat Oil over low heat for a minute. Add the Grape Tomatoes and allow them to cook for about 4-5 minutes until the skin begins to blister and brown just a bit. Pick out the Tomatoes with tongs and set aside in a bowl. 

2. In the same skillet, over low heat, add the Bacon and cook for about 4 minutes until it is beginning to brown. Now add Bell Pepper, Garlic, and Crushed Red Pepper. Cook, stirring often for another 3 minutes. 

3. Add Wine to the skillet and turn the heat to medium. Bring to a boil. Add the Clams to the skillet and cover. 

4. Allow the Clams to cook, covered, for 5 minutes over medium heat. Open the pot lid and begin to pull out Clams immediately as the open. If you leave them long after they pop open they will become rubbery. It may take another 3-4 minutes for all Clams to open. Discard any that do not. 

5. Portion Clams into each bowl. Top with Broth including bits of Pepper and Bacon. Sprinkle each plate with Grape Tomatoes. Garnish if you choose and serve immediately alongside Crusty Bread and enjoy! 

And for Fluke fans that don't fancy it raw, here's an easy way to prepare this versatile and hearty white fillet.

Pan Seared Fluke with Lime Butter, Photo: NK

Pan Seared Fluke with Lime Butter 

Servings Vary 

Ingredients: 

Fresh Fluke Fillets (one 6-8 ounce portion per person will do)

Olive Oil (about a Tablespoon per pound of Fish) 

Lime Zest - about a 1/2 teaspoon per Fillet

Lime Juice - about 1/2 a Lime per Fillet 

1/2 Tablespoon Unsalted Butter (per Fillet)

Sliced Jalapeno (optional) 

Sliced Red Onion (optional)

Cilantro (optional garnish) 

Kosher Salt

Black Pepper 

Method: 

1. Heat a nonstick skillet with a Tablespoon of Olive Oil Medium high heat. 

Salt and Pepper the Fillets

2. Heat each Fillet on one side until browned and almost cooked through - timing will vary based on Fillet size. Flip Over and sear on the opposite side for another minute or two. When finished, Fish will be opaque and flake easily with a fork.

3. Plate the warm Fillets right away and place a 1/2 Tablespoon of Butter on each. Spread Butter around until it melts. Sprinkle with Lime Zest and squeeze Lime Juice over each portion. Garnish with sliced Jalapeno, Cilantro, and Red Onion.

Enjoy!