White-Clam Quesadillas

Name: White-Clam Quesadillas
Ingredients: 2 ounces smoked bacon, finely diced; 4 garlic cloves, slivered; 1 large jalapeno, 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

10 ingredients

13 steps

Ingredients

2 ounces smoked bacon, finely diced
4 garlic cloves, slivered
1 large jalapeno, 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

Directions

1

Light a grill, preferably a charcoal one.
2

(Quesadillas can also be cooked on a stovetop griddle or under the broiler.)
3

While grill is heating, saute bacon on medium heat until lightly colored.
4

Add garlic, jalapeno and scallions and saute until garlic turns golden.
5

Transfer to a bowl and stir in cumin and clams.
6

Spread the clam mixture to within an inch of the edges of the tortillas, then scatter with cheese and cilantro.
7

Fold tortillas over and press down.
8

Brush both sides with olive oil.
9

When coals are moderately hot, place quesadillas on grill and press with a spatula.
10

Watch closely so they do not burn; you may have to move them around a bit, depending on the heat.
11

Grill 2 to 3 minutes on each side, until browned.
12

Transfer to a cutting board and cut each into 4 wedges.
13

Serve arranged on a platter.