All this hot weather has reminded us of two things. 1) If you’ve gotta be outside you might as well be eating and 2) we love fresh seafood. Clam season is upon us and what better or simpler way to celebrate than by throwing a few on the grill and cracking an ice-cold adult beverage. Like cheerleaders at homecoming, when things get hot they open wide to reveal their cash and prizes.
Equipment Needed: Grill, Tongs, Pan or Platter (to put the clams in when they’re done), Microwave-safe Bowl(s)
Serving Suggestion: Family Style or Individual Plating (if you can keep people away from the grill long enough to plate them)
Suggested Wine Pairing: Sauvignon Blanc, Pinot Grigio, or a Sparkling White
Suggested Beer Pairing: Wheat Beer, Summer Ale, American Lager or Pilsner
- 4 dozen littleneck clams (market price varies, we paid $5.99/dozen)
- 1 stick butter ($4.99/lb)
- 1 lemon (optional) ($ 0.50)
- Fire up the grill and get it to medium heat. Scrub and wash the clams to remove any visible grit. Toss any clams that are already open or have cracks to avoid any gastrointestinal unpleasantries later.
- Place the clams on the grill evenly spaced apart. You can either set them in between the grates on their hinges (i.e. vertically) or flat on their shells, whatever floats your boat.
- Stand back, sip said adult beverage and wait. The clams will open at different rates depending on how big they are and how hot each area of the grill is but it should take around 5-10 minutes. Throw away any that don’t fully open after several minutes of cooking.
- Remove the open ones from the heat and either serve immediately or keep to the side of the grill. Don’t leave them over direct heat or you’ll get overcooked, rubbery results.
- Melt the butter in the microwave and either put it in individual dishes or keep a communal bowl for dipping. Serve with lemon wedges for those that want them.