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Categories:
corn extra-virgin olive oil salt freshly ground pepper white wine garlic bay leaf Manila clams lemon juice lemon celery
Viewed: 3 - Published at: 7 years agoIngredients
- 2 ears of corn, shucked
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt
- Freshly ground pepper
- 1/2 cup dry white wine
- 2 small shallots1 thinly sliced, 1 minced
- 7 garlic cloves4 smashed, 3 minced
- 1 bay leaf
- 2 dozen manila clams, scrubbed
- 2 tablespoons fresh lemon juice
- Finely grated zest of 1 lemon
- 2 plum tomatoespeeled, seeded and cut into 1/4-inch dice
- 1/2 pound tender escarole leaves, torn into bite-size pieces (8 cups)
- 4 ounces frisee, torn into bite-size pieces (4 cups)
- 2 celery ribs, peeled and shaved lengthwise with a vegetable peeler
Method
- Light a grill or preheat a grill pan.
- Drizzle the corn with oil and season with salt and pepper.
- Grill over moderately high heat, turning, until lightly charred all over, 15 minutes.
- Let cool, then cut the kernels off the cobs.
- In a saucepan, bring the wine, sliced shallot, smashed garlic and bay leaf to a boil.
- Add the clams, cover and cook over moderately high heat until they open, 4 minutes.
- Using a slotted spoon, transfer to a bowl; remove the clams from the shells and coarsely chop.
- Strain the clam broth into a small saucepan and boil over moderately high heat until reduced to 3 tablespoons, 10 minutes.
- Transfer to a small bowl and let cool.
- Add the lemon juice, lemon zest, tomatoes and the minced shallot and garlic.
- Stir in the 1/4 cup of oil and season with salt and pepper.
- In a large bowl, combine the escarole, frisee, celery, corn and clams.
- Drizzle with the dressing, toss well and serve.
