White-Clam Quesadillas

Name: White-Clam Quesadillas
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 ounces smoked bacon, finely diced; 4 garlic cloves, slivered; 1 large jalapeño, cored, seeded and slivered; 2 scallions, finely chopped; 1 teaspoon ground cumin; 12 cherrystone clams, opened, drained and coarsely chopped; 4 large flour tortillas; 4 ounces young Asiago cheese, shaved with vegetable peeler; 1 tablespoon chopped cilantro; 2 tablespoons extra virgin olive oil

By Florence Fabricant

Updated October 16, 2016

Photo Illustration by Tony Cenicola/The New York Times

Media 1 of 1

Total Time: 30 minutes
Rating: 4(43)
Comments: Read comments

I love beer with seafood, especially casual summer seafood like lobster rolls, fried clams and steamers. A good white-clam pizza also calls for a refreshing pale ale. Using the pizza as my inspiration, I made clam quesadillas that I seared on the grill. While they were still sizzling hot, with the mellow cheese starting to ooze, I cut them into wedges, which disappeared almost as fast as the frosty mugs of beer. With a small portable grill, you can prepare them to cook at the beach or in the park. And if the weather does not cooperate, sear them on a griddle or under the broiler.

Featured in: Sampling American Pale Ales

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Ingredients

Yield:4 servings

2 ounces smoked bacon, finely diced
4 garlic cloves, slivered
1 large jalapeño, cored, seeded and slivered
2 scallions, finely chopped
1 teaspoon ground cumin
12 cherrystone clams, opened, drained and coarsely chopped
4 large flour tortillas
4 ounces young Asiago cheese, shaved with vegetable peeler
1 tablespoon chopped cilantro
2 tablespoons extra virgin olive oil

Ingredient Substitution Guide

Preparation

Step 1
Light a grill, preferably a charcoal one. (Quesadillas can also be cooked on a stovetop griddle or under the broiler.) While grill is heating, sauté bacon on medium heat until lightly colored. Add garlic, jalapeño and scallions and sauté until garlic turns golden. Transfer to a bowl and stir in cumin and clams.
Step 2
Spread the clam mixture to within an inch of the edges of the tortillas, then scatter with cheese and cilantro. Fold tortillas over and press down. Brush both sides with olive oil.
Step 3
When coals are moderately hot, place quesadillas on grill and press with a spatula. Watch closely so they do not burn; you may have to move them around a bit, depending on the heat. Grill 2 to 3 minutes on each side, until browned.
Step 4
Transfer to a cutting board and cut each into 4 wedges. Serve arranged on a platter.