Grilled Clams with Corn Relish Recipe

Ingredients:

• 1 - 2 Tbsp Metropolitan Market Extra Virgin Organic Olive Oil
• 4 ears Spooner Farms corn
• 1 small red bell pepper, quartered, seeded, and deveined
• 1 small green bell pepper, quartered, seeded, and deveined
• 1/2 bunch green onions, ends trimmed
• 2 Tbsp cider vinegar
• 1/4 tsp kosher salt, more to taste
• 1/4 tsp pepper, more to taste
• Honey or sugar, optional
• 2 Tbsp chopped fresh thyme or parsley
• 4 pounds clams, scrubbed
• Optional:
• 2-4 Italian or other housemade Metropolitan Market sausages (see Cook’s Tip)

Directions:

1. Clean grill and preheat for medium-hot direct cooking.
2. Brush olive oil on all sides of corn, bell peppers, and whole green onions to prevent sticking during cooking.
3. Place vegetables on grill and cook, turning with grilling tongs, until charred – 2-3 minutes for green onions and up to 6-8 minutes for corn and peppers, depending on the heat of your grill. Remove to a platter.
4. When vegetables are cool enough to handle, cut corn from cobs and place in a medium bowl. Dice peppers and cut onions crosswise into thin slices. Add to bowl along with vinegar, salt, and pepper. Taste and add more salt and pepper and a drizzle of honey, if needed to balance the flavors. Add thyme or parsley. Set aside, stirring once or twice.
5. Place clams on grill, close lid, and cook for 5-10 minutes, until they open. (No need to flip them.) With tongs, remove to one large serving bowl or 4 small shallow dishes
6. Spoon relish over clams. Serve warm.
7. Cook’s Tip:
8. Grilled Sausage Option: Place sausages on the grill about 10 minutes before grilling clams. Cook, turning once or twice, until cooked through (internal temperature should register 165°F for chicken or turkey sausage and 160°F for other meats.) Tent sausages with foil and let rest for 5-10 minutes before slicing. Slice and add to dish with grilled clams (Step 5). Top with relish.