>> September 30, 2012
I'm a bit short on words this time around. Probably one of the few times a year that I'm not incredibly long winded.
At any rate, these grilled clams are absolutely delicious. I saw this recipe a few months ago in one of my food magazines and knew that I at least needed to try it.
In absence of a fun little story wrapped around a great recipe, I figured I'd give you some tips on how to enjoy these little gems.
- Eat these for dinner after a lazy Sunday afternoon
- Grill up some really (and I mean really) good bread with garlic and butter to go along with the clammies
- Make sure you have a really nice, crisp white wine to sip along side the clam's.
- Eat these outside on your deck, or back patio and soak in the last bits of the day
- Make sure to use your grill for this entire meal...grilled clams, grilled bread, grilled vegetables. Perfect for the last hurrah of Summer.
Adapted from: Bon Appétit
1 Stick Unsalted Butter, at room temperature
1 Tbs Flat Leaf Parsley, Chopped
1 Tbs Chives, Chopped
1 Tbs Scallion, Chopped
1 Tbs Lemon Juice
Kosher Salt & Fresh Cracked Black Pepper
24 Little Neck Clams
Combine the butter, herbs, and lemon juice together until well blended. Season with salt and pepper and set aside.
Scrub the clam shells to remove any excess grit that might be clinging to them. Set your grill, either gas or charcoal to a medium-high heat. Place clams directly on the rack and close the grill cover to cook. Cook for 6-8 minutes, the clams should have all popped open at this point (discard any that haven't opened).
Transfer the clams to a platter, being careful to keep as much juice in the shells as possible. Dot the clams with the herb butter, and let stand until the butter melts. Serve with lemon wedges to add a bright splash of flavor!