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Grilled Littleneck Clams with Mushrooms and White Balsamic Vinegar

Nothing says summer like grilled shellfish. 

In 2010, the New York Post profiled Chef Todd’s grilled shellfish recipes for an end-of-summer feature. This grilled littleneck clams recipe—a throwback from Chef Todd’s South Edison days in Montauk—is perfect for a summer day.

Not sure how to grill shellfish? Don’t worry. It’s easier than you think!

Ingredients:

 
  • 24 littleneck clams, scrubbed and cleaned (When you order from our online Crave Fishbar Market, your littleneck clams will be cleaned and scrubbed for you!)
  • 1.5 pounds lobster mushrooms (or any other wild mushrooms)
  • 1 small Serrano chili, seeded and chopped fine
  • 1 pound heirloom tomatoes, cored and squeezed into a pulp by hand
  • 4 spring onion bulbs, finely sliced
  • 4 oz. fresh chervil, finely chopped
  • 1/4 cup white balsamic vinegar
  • 3/4 cup extra virgin olive oil kosher salt

Instructions:

 

Mushrooms

  • Brush the mushrooms with oil and sprinkle with kosher salt and cracked black pepper.
  • Grill mushrooms on medium-high heat for about two minutes on each side, until they have a nice crust and are becoming juicy.
  • Chop mushrooms coarsely and add to a mixing bowl.
  • Add all other ingredients except the clams to the mix, and season with salt, to taste.
 

Littlenecks

  • Put littlenecks on the grill. 
  • As soon as they open completely, transfer them to a serving platter.

 

To Plate 

  • Spoon some of the grilled mushroom relish over the top.
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