Corn, tomatoes, and clams on grilled bread, knife-and-fork-style from Six Seasons: A New Way with Vegetables (page 230) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • prkrgrant on April 02, 2025

    This was good! Made off season so I'm excited to try in the middle of summer with fresh corn and in season tomatoes. High quality bread will help here too

  • metacritic on August 19, 2022

    Good; easy. I don't have the same rapturous response to this dish as others here. I used cockles and the dish might be better with something more toothsome (and briny) and less delicate. Will repeat with larger clams and see if that improves the dish. I suspect it will.

  • Lucylew on October 05, 2019

    It is recipes like this that cause me to be reluctant to go out to eat - incredibly simple, fresh and utterly delicious! Definitely looks and eats like a restaurant quality dish! This is sooo good!

  • VineTomato on December 02, 2017

    Nice but nothing extra special. I used frozen clams, fresh I think would have made it a bit more special. Next time will cut down on oil and butter - perhaps adding clams to the sweet corn and tomato broth in Hugh’s River Cottage Light and Easy? This could be a nice fast day meal without the oil, butter and bread.

  • DKennedy on October 16, 2017

    This recipe takes about 5 minutes to get on the table (once mis en plas is done) and is probably among the best dishes I've ever eaten.

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