Yield: 4 Servings
|½ pounds||Unsalted butter|
|½ cup||White wine|
|36 \N||Littleneck clams|
|2 \N||Lemons; cut in half|
|2 tablespoons||Chopped parsley|
|\N \N||Salt and freshly cracked pepper to taste; (white is best if you have it)|
More from The Thrill of the Grill I got this from my friend Steve Johnson, who owns a catering company. He found that thi simple preparation made a nice display on the grill while he was cooking other dishes, and I recommend that you try it. Just set the butter-wine pan on the cool side of the grill and whip the clams in there as they open up. Eat some yourself while you cook, and when folks wander over to admire your incredible creativity at the grill. .. ofer 'em a clam.
If you want you can make the presentation slightly more elegant (or if you just don't like serving clams in their shells) and serve the clams as they are or over pasta.
1. Combine the butter and wine in a shallow baking pan that can hold all of the clams and with stand low heat on your grill.
2.Wash the clams well remove sand and excess dirt.
3. Approach the grill : You should have your tongs, your pan containing the butter and wine, a serving platter, and another large platter containing the clams, lemons, parsley, and salt and pepper. Some particular attention should be paid to the fire for this preparation. You want to have half of your fire medium-heat, and the other half medium-low.
4.Place the pan with the butter and wine in it on the low-heat side of the grill, place the clams on the rack on the high-heat side.
5.The clams will open when cooked. This should take about 8 minutes to 11 minutes, depending on your fire.
Posted to recipelu-digest by molony <molony@...> on Mar 04, 1998