chefs archive

High Heat by Waldy Malouf

High Heat
by Waldy Malouf with Melissa Clark
(Broadway Books, May 2003)
Hardcover, 304 pages

What inspired you to write this book?
I first was writing for the 8-part chef column in the New York Times about 4 years ago. Putting together recipes for the column, I realized a lot of the recipes we use at The Beacon would have worked well. Melissa and I developed a good relationship and as we worked on the column we said that someday this would all make a good book. I like the fact that it's grilling and roasting in one, and the recipes are home friendly.

Do you have a favorite recipe in the book?
You know, each recipe is like a child of mine - I can't pick a favorite! However, if I'm forced to choose I have to say the Rib Steak with Citrus Rub, because it's very easy, pretty unusual and delicious. You won't get this dish at a restaurant - it's unique.


High Heat
by Waldy Malouf with Melissa Clark

Every chef loves Waldy. Every home cook should love Waldy, too. His flavor combinations water the mouths of his customers at his Beacon restaurants. His techniques widen the eyes of his peers. High Heat’s recipes are intricate but certainly not impossible, and easily adaptable for any season. Just giving the grilling-themed recipes a read made our senses tingle with the thought of smoky seafood, juicy steaks, spice rubs and thick bacon.

Roasted Clams with Garlic, Lemon and Red Pepper
From High Heat by Waldy Malouf with Melissa Clark (Broadway Books 2003)
Adapted by StarChefs

Yield: 4 Servings


  • 1 ½ cups fresh bread crumbs or unflavored bread crumbs
  • ½ large red bell pepper, seeds and ribs removed, thinly sliced
  • 1 teaspoon freshly ground black pepper
  • Coarse sea salt, to taste
  • 1 lemon, halved lengthwise and thinly sliced
  • 1/3 cup olive oil
  • 24 live small cherrystone clams, scrubbed well in cold water
  • Chopped fresh mint to garnish (optional)


Preheat the oven to 500 degrees Fahrenheit.

Combine the breadcrumbs, red pepper, garlic, salt and pepper in a bowl. Squeeze the lemon slices over the mix, then add them as well. Drizzle the olive oil into the mix and combine well.

Lay the clams on a baking sheet in a single layer, with lips facing up. Sprinkle the bread crumb mixture over and around them. Roast until the clams open, about 10 to 12 minutes. Serve hot, garnished with mint.