I love shopping at farmers’ markets, but it always seems that I need to supplement my weekly grocery run with a trip to Whole Foods. But now that the Union Square Farmers’ market has a fish vendor (along with the de riguer produce, as well as cheese, chocolate, bread and meat), My meals have become more diverse and I don’t have to make a second shopping stop.
Roasted Clams with Smoked Tomatoes, Corn and Grilled Bread
2 ears corn, shucked
4 slices of crusty bread brushed with olive oil
1 cup apple wood chips, soaked in water
2 tablespoons butter
1 onion sliced
3 cloves garlic
2 dozen Wellfleet or other littleneck clams
1/4 cup white wine
1. Light a charcoal fire in the grill. When the fire is hot, grill the corn until it starts to char. Remove from heat and set aside. Grill bread slices for about 30 seconds on each side, until toasted.
2. When fire on the grill starts to wane, drain the wood chips, and throw onto smoldering embers. Replace the grilling grate, put the tomatoes on the grill, and cover. Close the vents on the top of the grill lid. Let tomatoes smoke for at least 20 minutes.
3. Cut corn kernels off the cob.
4. In a large skillet, over medium - high heat, melt butter. Add onions and garlic and cook until they're soft, about 5 minutes.
5. Add clams and toss in butter/onion mix until well coated and the clam shells begin to roast
6. Add smoked tomatoes, corn and white wine. Cover pan, and cook for 5 minutes or until all the clams have opened.
7. Serve clams with grilled bread for soaking up all the yummy juices.
From the farmers’ market: corn, bread, tomatoes, onions, garlic, clams