Clams on the Grill

(I got a request for a cooking or fishing blog, and I do take requests :)

Summer is prime time to cook meals outdoors on the grill, enjoying sunny skies, green gardens in the backyard, and the company of friends and family as the grill does its magic.  Summer is also a great time to enjoy seafood.  Why not choose menus that bring the two together?

My favorite way to eat clams is ice cold, raw on the halfshell with lots of lemon and some cold Corona beer at the ready. But a few years ago I found another great way while at a barbecue hosted by a friend of a friend.  The host showed me that throwing little neck clams and cherrystone clams on the grill just until they open and then quickly taking them off is a real winner.  The clams open by themselves, and the texture is interesting – a little firmer than raw but not at all chewy.  It’s a nice alternative! I’ve done this many times since, and have served them to lots of friends.  The response has been universally positive.

Place the whole, live clams on the grill and turn them with tongs from time to time.  The moment they open, take them off to a plate you have off to the side at the ready.  Serve with lemon, Worcestershire, or cocktail sauce.  All are great.

Serve a few dozen as an appetizer, or go with a larger number as a meal.  Serve with watermelon and fresh summer corn, and don’t skimp on the cold beer.

If you try this recipe, please let me know how it worked out for you and your guests.

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