This Marinated Grilled Littleneck Clams recipe post is part of the Sam’s Fresh Salsa Blogger Recipe Challenge. Samples were provided as part of this contest.
Summer is here and when you live in a beach town that means one thing, seafood! For this recipe, I opted to grill the littleneck clams and combined them with a fresh and flavorful marinade using Sam’s Fresh Salsa Watermelon Jicama. Grilling clams is a simple and impressive technique for preparing clams, especially for summer entertaining, and will easily elevate your next backyard barbecue.
Marinated Grilled Littleneck Clams
The star of this recipe is the combination of the fresh seafood and the bold flavors of Sam’s Fresh Salsa. I used the Watermelon and Jicama flavor and added a few simple ingredients to create an appetizer that is a bold, fresh, no-fuss recipe – everything you want when it comes to the perfect summer dish.
You can purchase Sam’s Fresh Salsa at: ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products. To learn more about Sam’s Fresh Salsa products visit their website or follow them on Facebook or Instagram.
To begin, I heated my grill and scrubbed my littleneck clams to remove any dirt. I then placed the littleneck clams on the grill and grilled them until they opened.
Once the the clams opened, I took them off the grill and removed half of the shell (*Careful! They will be hot). I then added the marinade directly on top of the clams on the half shell and cooked them again until heated. Next, I removed the clams on the half shell from the grill and served them with fresh lime, tortilla chips and Sam’s Fresh Salsa on the side.
This tart and fresh marinade paired perfectly with the fresh littleneck clams and was the ideal appetizer to enjoy while at the beach on a warm and sunny day. It just tasted like summer!
Marinated Grilled Clams
- 1 dozen fresh littleneck clams, scrubbed and cleaned
- 1 full scallion, finely chopped
- tsp jalapeno, chopped
- 2 tsp fresh lime juice
- 3 tbsp Sam's Fresh Salsa Watermelon Jicama salsa
- 1 tsp cilantro, finely chopped
- *Note: This recipe is based on one serving (1 dozen clams). Amounts can be doubled fo multiple servings.
- Preheat grill to high (450°F to 500°F).
- Stir together scallion, jalapeno, lime juice, salsa and cilantro in a small bowl.
- Place clams in batches of one dozen on the grill and cook until clams open. Discard any clams that do not open.
- Carefully remove clams from grill and discard top shells.
- Place clams on the half shell on unoiled grill grates; grill, covered, until marinade mixture bubbles, about 2 minutes.
- Carefully transfer to a platter; sprinkle with salt and a quick drizzle of fresh lime juice to serve. Enjoy hot.
I just love dishes that excite my tastebuds and this appetizer does just that. The juicy watermelon, sweet jicama, tart lime and meaty seafood combine together for a light and refreshing appetizer that is both satisfying and light.
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