I love the simplicity of grilled clams. I favor littlenecks, smaller than topnecks, cherrystones and chowder varieties, as I find them to be sweeter in taste. Once cooked, serve them with a drizzle of olive oil and some bread and you’ve got the perfect summer first course or appetizer. Add some grilled vegetables or a green salad to make a complete meal. Grilled clams are also delicious topped with fresh Simple Chimichurri.
I’ve included directions for cooking clams in a broiler should it be a rainy night.
Grilled Clams
serves 2 as an entrée or 4 as a first course
Ingredients
Extra virgin olive oil for brushing and serving
2 dozen littleneck clams, scrubbed
Preheat a gas grill to high, or prepare a charcoal grill for direct cooking.
Lightly brush clams with a little olive oil. Cover the grates with aluminum foil. Place the clams on the foil and close grill. Cover and cook until the clams open, about 4 to 6 minutes.
Using tongs, transfer clams to a serving platter or shallow bowl, taking care not to spill any of the juices inside. Remove foil from grates and pour any liquid caught from the clams into the platter. Discard any clams that do not open. Drizzle clams with olive oil, if desired, and serve.
*Broiler Version
Place clams in a boiler-safe baking dish large enough to hold clams in a single layer, or a rimmed baking or half sheet pan. Brush clams with oil and broil until they open, 4 to 8 minutes depending on your broiler. Discard any clams that do not open. Drizzle clams with olive oil, if desired, and serve.