Spiked clams and oysters
Instructions:
- Using tequila as a steaming liquid enhances the
flavor of the clams and oysters, but it’s fine to use
water instead. Setting the skillet over a grill gives
the dish a touch of smokiness, or you can use
your stove turned to medium-high heat.
- ÿ cup tequila
- 12 littleneck clams (about 1 1 / 4 pounds), scrubbed well
- 12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well
- Chipotle Mayonnaise
- Bloody Mary Sauce
- Lime-Mint Sauce
Lime-Mint Sauce
- Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Pour the tequila into a medium cast-iron skillet. Add the clams and oysters; tightly cover the skillet with foil. Transfer the skillet to the grill.
- Cook the oysters and clams until they open (check frequently after 8 minutes, lifting a corner of the foil with tongs). Using the tongs, transfer the clams and oysters as they open to serving bowls; continue to cook until all the oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.
- SERVES 6