Chef's Quick Tips: Grilled Clams

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Chef Emily Mingrone of Tavern on State in New Haven, shows Tina Redwine how to make some savory late-summer recipes. For more information contact Tina Redwine Tredwine@news12.com. 

Grilled Clams 

- Best to grill on an outdoor grill, but a grill pan can also work
- Add a little olive oil
- If you cook the clams in a pan, drape a paper bag or newspaper drenched in water over the clams to speed up steaming process
- Cook on medium for 3-3 1/2 minutes 
- Scoop out the clam so it’s loose from the shell and easy to eat
- coat with butter if desired

Contact 

Chef Emily Mingrone

Tavern on State

This year's Greenwich Wine and Food Festival benefits Food Rescue and is Friday, Sept. 20 and Saturday, Sept. 21. Enjoy food and cooking demonstrations from Connecticut's top chefs and sample the state's best wine and spirits. Chef Geoffrey Zakaria and Little Big Town/Michael Franti are some of the celebrities that are hosting this year. For more information click here or call 203-588-1363.

 

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