Sunday, August 10, 2008
Grilled Clams: You Can Make These, Too
The lovely wife and our friend from London, staying at the beach with us for the weekend, wanted to make grilled clams. Who am I to say no. Now that I've done it, it is perhaps easier than steaming them. Because the natural saltiness of the clams is not diluted by the water they are steamed in, grilled clams have a very distinctive, briny taste. Its worth trying once to see if its for you. Personally, I think I prefer steamed, but these are good for a change
EQUIPMENT YOU WILL NEED
Grill with cover
Place grill on high. Wash clams thougroughly and place on grill. Cover. Check every few minutes until the clams fully open. Keep on grill about one minute longer than that and remove with tongs to bowl. Try to keep the clam juice that builds up at the bottom of the shell. Serve with lemon, hot sauce or cocktail sauce.