CHICKEN & SEAFOOD
smoky grilled clams with
sauvignon blanc broth
Since the clams cook in just a few minutes,
be sure that the wood chips ignite and start
to smoke before you begin grilling; this will
give you the right amount of smoke without
overwhelming the clams’ delicate briny flavor.
Serve with grilled crusty bread to soak up the
rich broth. (See the photo on p. 42.) Serves 4 as
an appetizer or 2 as an entrée; yields ¾ cup broth2 Tbs. extra-virgin olive oil
1 small shallot, finely chopped,
about 13 cup
4 medium cloves garlic, minced
2 tsp. fresh thyme leaves
½ cup dry white wine, such as
sauvignon blanc
1 Tbs. fresh lemon juice
½ cup clam juice
3 Tbs. unsalted butter
2 dozen littleneck clams, scrubbed
1 cup apple wood or other fruit
wood chips, soaked in water
for 30 minutes
Prepare a gas or charcoal grill to medium-high heat
(400°F to 475°F). (If using gas, the coals should be
covered with white ash, and you should be able to
hold your hand just above the grate for no more than
2 to 3 seconds.)
Meanwhile, heat the oil in a 10-inch skillet over
medium-high heat until shimmering. Add the shallot,
garlic, and thyme, and cook, stirring occasionally, until
starting to brown slightly, 3 to 4 minutes. Pour in the
wine and lemon juice, bring to a boil, and cook until the
mixture reduces by half. Pour in the clam juice, return
to a boil, and cook until reduced by about a quarter,
about 2 minutes. Remove from the heat, and stir in the
butter until melted. Keep warm.
Drain the wood chips. If using a gas grill, add them
to a smoker box or on a sheet of aluminum foil set on
the cooking grate right above the fire. Add the chips
directly to the coals on a charcoal grill. Close the lid and
wait for the chips to start smoking, about 10 minutes
for a gas grill and 3 to 4 minutes for a charcoal grill.
Once the chips have started smoking, place the
clams on the cooking grate, close the lid, and grill until
the clams pop open, about 6 minutes. Give any clams
that don’t open another 1 to 2 minutes. If they don’t
open by then, discard them. Transfer the clams to a
large bowl, lifting them off the grill with tongs to keep
as much liquid in the shells as possible. Pour the sauce
over the clams, and toss well to distribute the sauce.
Serve immediately with crusty bread.grilled pacific halibut with grilled
tomatillo-poblano salsa
Since you’re already firing up the grill, have a little fun and take advan-
tage of that fire by first grilling a pepper, some tomatillos, and a thick
slice of onion so that you can whip up a flavorful salsa before putting
your fish on the grate. You can also use halibut cheeks instead of fillets,
if you like. Serves 4FOR THE TOMATILLO-POBLANO SALSA
1 Tbs. extra-virgin olive oil;
more as needed
4 large tomatillos, husked,
rinsed, and dried
1 medium poblano or Anaheim
chile, split in half lengthwise,
stemmed, and seeded
1 thick slice from a large
yellow onion
1 Tbs. fresh lime juice; more
to taste
½ tsp. minced garlic
¼ tsp. cayenne
2 Tbs. coarsely chopped
fresh cilantro
Kosher salt and freshly ground
black pepper
FOR THE HALIBUT
4 6-oz. skinless halibut fillets
Extra-virgin olive oil, for
grilling
Kosher salt and freshly ground
black pepper
Fresh lime juice (optional)
Lime or lemon wedges,
for serving
Red radishes, thinly sliced,
for garnish
Cilantro leaves, for garnish
MAKE THE SALSA
Prepare a medium (350°F to 375°F)
charcoal grill fire. Using a long-handled
spatula, push the coals to the center ofthe grill; or light the center burner on a
gas grill and heat to medium. When the
grill is hot, oil the grill grate (p. 89). Grill
the tomatillos, turning, until browned
and softened, about 12 minutes. Grill
the pepper until blistered and charred,
about 13 minutes. Grill the onion until
charred on both sides, 10 to 15 minutes.
Transfer the vegetables to a work
surface. Remove the skin from the pep-
per, and coarsely chop the vegetables.
Scoop the vegetables into a medium
bowl, and add the 1 Tbs. oil, lime juice,
garlic, and cayenne. Let the salsa cool
to room temperature, and then stir in
the cilantro. Season to taste with salt,
pepper, and lime juice.
GRILL THE HALIBUT
Lightly brush the halibut on both sides
with oil, and season with salt, pepper,
and lime juice, if you like. Oil the grill
grate, and grill the halibut until just
cooked through, with the grill covered
and the vents open, turning once, until a
digital meat thermometer inserted into
the thickest part of the fish reads 125°F,
about 8 minutes total, depending on
the heat of the grill and the thickness of
the fish.
With a fish spatula, transfer the
halibut to individual plates and serve
with the salsa, lime or lemon wedges,
radishes, and cilantro.44 GRILLING 2019