Grilled Clams with Criollo
ediblerhody.ediblecommunities.com
Owner Siobhán Chavarría and Chef de Cuisine Esteban Quijada Link, Berri, Providence This is a simple yet bright clam dish, although probably very different from
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblerhody.ediblecommunities.com.
Ingredients
- 1 bunch celery, washed, roughly chopped and juiced*
- 3 fresh limes
- Small bunch each fresh cilantro and flat-leaf parsley
- 1 small red onion, peeled and very thinly sliced
- Kosher or sea salt
- Freshly ground black pepper
- 16–20 Rhode Island–harvested littleneck clams, scrubbed
- Grilled crusty bread for serving (optional)
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