Littleneck Clams

Ingredients

• 1 cup blanched green beans
• 1 cup yellow wax beans
• 2 dozen littleneck clams
• 1/4 cup sorrel sliced thinly
• 1/2 cup grape tomatoes
• 1 cup muscatel vinegar
• One whole red onion
• Sea salt
• 2 tablespoons extra virgin olive oil

Instructions

1. 1
   Begin by roasting clams (in their shells) over an open grill.
2. 2
   Create the onion pickle: slice onion thinly and chill in an ice bath. Add muscatel vinegar and season to taste.
3. 3
   Season green and yellow wax beans with kosher salt and cracked black pepper. Toss together with 1/2 cup of the onion pickle, sorrel and grape tomatoes.
4. 4
   Add the roasted littleneck clams (in their shells) and drizzle with extra virgin olive oil.