Grilled Clam Toasts With Lemon and Green Olives
A luxurious appetizer featuring grilled littleneck clams chopped and mixed with charred lemon, garlic, and herbs, served on crusty grilled bread with green olive tapenade and Parmesan cheese.
Ingredients
- •1 whole lemon
- •4 pounds littleneck clams
- •1 clove garlic clove
- •½ cup parsley
- •1 teaspoon crushed red pepper flakes
- •¼ cup olive oil
- •to taste Kosher salt and pepper
- •1 loaf crusty bread
- •½ cup Green Olive Tapenade
- •1 ounce Parmesan
- •⅓ cup grated Parmesan
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.
10 min
- 2.
Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.
15 min
- 3.
Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and 1/4 cup oil; season with salt and black pepper.
10 min
- 4.
Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.
5 min
- 5.
Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.
5 min
