Chef Jesse Vergen
Saint John Ale House, Saint John
12 large Bay of Fundy soft-shell clams, purged (cleaned of sand)
2 tbsp. (30 ml) English cucumber brunoise
3 tbsp. (45 ml) melted butter
1 tsp. (5 ml) fresh lemon juice
Sea salt and cracked pepper to taste
Cucumber Drawn Butter: Cut English cucumber into a fine dice and chill. Place melted butter in a small bowl. Add chilled cucumber to butter; season with salt, pepper, and lemon juice. Swirl to emulsify.
Clams: Heat grill to high heat; place clams directly on the grill. Cook until they pop open, about 4 to 5 minutes, and place on a plate. Remove the skin from the foot along with any unwanted bits. Divide “drawn” butter over the tops of the clams and serve.
Chef’s notes: Use a large, coarse salt as a base for the clams to sit on. To make it really tasty, do it over a driftwood fire on a sandy beach!