SERVES 4 TO 6
Most restaurant workers are given Mondays or Tuesdays off from work, as they are typically the slowest days of the week. For me, those sunshine-filled days were most often spent at the beach with friends, swimming, playing games, and grilling. From those days, this is the dish that I remember most vividly. Easy to make and easy to eat with your hands. Well, one hand, as the other holds an ice-cold beer.
INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
½ jalapeño, seeded and thinly sliced
2 garlic cloves, thinly sliced
24 live littleneck clams, scrubbed
1 ciabatta or baguette, sliced ½ inch thick
2 limes, cut in half
¼ cup chopped fresh cilantro leaves and stems
Preheat the grill to medium-high heat.
Combine the butter, jalapeño, and garlic in a medium stainless-steel bowl.
Place the littlenecks on the grill. Set the bowl with the sauce ingredients next to the clams on the grill and cook until the garlic begins to caramelize and soften. When the clams begin to open, immediately transfer them to the bowl. Monitor the heat in the bowl: if the butter gets too hot, remove the bowl from the grill or place it on a cooler area of the grill.
As space allows, begin grilling the bread slices, turning once until each side is a light golden brown; transfer to a platter.
When the clams are done, squeeze the lime halves into the bowl with the clams and butter mixture, and add the chopped cilantro. Toss quickly and serve the bowl of clams family-style alongside the grilled bread.