Did you ever see a recipe and just know it was going to be stellar? I did. From tomorrow’s NY Times, I will be making this dish this weekend. I reprint it here in its entirety. You don’t have to thank me.
Time: 30 minutes
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.
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.
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.
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.
4. Transfer to a cutting board and cut each into 4 wedges. Serve arranged on a platter.
Yield: 4 servings.