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Grilled Littleneck Clam Caesar

Grilled Littleneck Clam Caesar

with Radicchio & Romaine

Recipe by Chef Lee Sepaniac, Gourmet Food Group

A timeless steakhouse experience typically begins with a Caesar, but this dish changes things up by incorporating radicchio, fresh clams and white anchovies.


  • 1/4 ea Radicchio, fresh, quartered
  • 1/2 ea Romaine Hearts, halved
  • 3 ea Littleneck Clams, whole
  • 1 oz Asiago and Parmesan, shaved
  • 1 oz Butter
  • 1 Tbsp Garlic, minced
  • 1 oz Parsley
  • 1 each Sliced Baguette
  • 2 oz Caesar Salad Dressing
  • 1 tsp Champagne Vinegar
  • 2 ea White Anchovies


  1. Drizzle Radicchio and Romaine pieces with olive oil and season with S/P, then grill on a very hot grill for only 1 minute per side.
  2. Place whole clams on grill in shell and cook until they open, about 4-6 minutes. When open, spoon in mix of butter, parsley, garlic and 1/2 oz of the Asiago and Parmesan cheeses. Cook 1 more minute.
  3. Use the remaining butter mixture to spread on baguette slice and grill for 1-2 minutes on each side.
  4. Add Champagne vinegar to Caesar salad dressing and whisk, then drizzle over grilled lettuces, then top with the white anchovies and remaining shaved Asiago and Parmesan.

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