Fire-Grilled Clams with Cucumber-Drawn Butter
There’s nothing quite like a bucket of fresh clams to get in the Maritime spirit. Chef Jesse suggests using a large, coarse salt as a base for the clams to sit on, and, to make it really tasty, preparing the recipe over a driftwood fire on a sandy beach.
- 12 large Bay of Fundy soft-shell clams, purged (cleaned of sand)
- 2 tbsp. (30 ml) English cucumber brunoise (small dice)
- 3 tbsp. (45 ml) melted butter
- 1 tsp. (5ml) fresh lemon juice
- Sea salt and cracked pepper to taste
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.
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.