Clams with Grilled Zucchini

On my Father's side of the family, there are two kinds of people.  Those that eat clams and those who do not.  We eat them raw or steamed.  We eat them with butter, cocktail sauce, or a mixture of red onion and red vinegar.  I saw this recipe on Food Network and those it would be an interesting addition to our clam repertoire.  

The zucchini mixture was so good with the clams.  It was spicy from the garlic, bright from the lemon, and slightly sweet from the zucchini.  I also thought it was equally delicious by itself.  Even if clams are not something you typically enjoy, try the zucchini part of this recipe you won't be disappointed.  I spoke with my Mother this evening and she used the small amount of leftovers with grilled salmon.  She said the flavors came together even more with a little time.

Grilled Zucchini with Garlic and Lemon for Steamed Clams

inspired by Alex Guarnaschelli

3 medium zucchini, sliced lengthwise

4 garlic cloves, minced

1/4 cup pine nuts, toasted

zest and juice of 1 lemon

2 TBS of olive oil plus more for brushing

3 TBS of fresh mint, chopped

1/2 tsp of salt and pepper

Heat a grill pan to medium high heat.  Lightly brush each zucchini strip with olive oil.  Place zucchini on the grill for about 3-4 minutes on each side.  Remove and dice.  In medium bowl, combine the zucchini, garlic, pine nuts, lemon zest, lemon juice, olive oil, mint, salt, and pepper.  Place a small amount of the mixture in each shell before eating the clam.  Enjoy!