Grilled Clams with Cucumber

Instructions

1. 1

   Prepare the cucumber salsa by combining diced cucumber, minced red onion, and fresh cilantro in a bowl. Add lime juice and a pinch of sea salt, then refrigerate until ready to serve.

   Tip: Prepare this mixture 15 minutes ahead to allow flavors to meld.

2. 2

   Infuse the olive oil by heating it gently in a small saucepan with minced garlic over low heat for 3-4 minutes until fragrant. Do not brown the garlic. Set aside to cool slightly.

   Tip: This oil can be made 30 minutes ahead and kept at room temperature.

3. 3

   Preheat your grill to high heat and oil the grates well to prevent sticking. Let the grill get very hot before adding clams.

   Tip: Use a grill brush or folded paper towel with oil to clean the grates thoroughly.

4. 4

   Place cleaned clams directly on the hot grill grates with the flat side facing down. Cover the grill with a lid.

   Tip: Do not move the clams during the first minute as this allows them to develop a slight char.

5. 5

   Grill for 4-5 minutes until the clams begin to open. Remove opened clams to a serving platter. Continue grilling any unopened clams for 1-2 minutes more, then discard any that don't open.

   Tip: Discard unopened clams as they may not be safe to eat.

6. 6

   Arrange the grilled clams on a large serving platter, keeping them in their shells to catch any juices.

   Tip: You can arrange them in a circle for an attractive presentation.

7. 7

   Top each clam generously with a spoonful of the chilled cucumber salsa.

   Tip: The cool cucumber contrasts beautifully with the warm grilled clams.

8. 8

   Drizzle the entire platter with the warm garlic-infused olive oil, then season with additional black pepper and red pepper flakes to taste.

   Tip: Save some herb oil to drizzle at the table for added flavor.

9. 9

   Garnish with fresh chopped parsley and serve immediately with crusty bread to soak up the delicious cooking juices.

   Tip: Serve with lemon wedges on the side for extra brightness.