Once the coals are hot, just place the clams directly on the grill. Once the butter has melted and everything has blended, I bring the tray over to the charcoal grill and place on the side of the grill without coals. I add the butter, olive oil, parsley, oregano, basil, garlic and salt, and stir it all to combine. While the coals are heating up, I grab a disposable aluminum foil tray and place it on a burner on my kitchen stovetop over medium heat. ![]() I start my hardwood charcoal grill and divide it in half: coals on one side, no coals on the other. After an hour, I pour off the water/salt/meal/grit mix, and thoroughly wash the clams. ![]() They will suck up the corn meal and spit out sand and grit. Then I add the clams to this bowl and let them sit in this liquid for at least an hour. I fill a large bowl with cold water, add sea salt and some corn meal to it, and mix it around. Place the clams in a bowl and cover them with a wet dish towel.Ībout an hour before cooking, I like to purge my clams to remove as much grit as possible. The clams should be stored in the fridge until ready to use…not in water, not on ice. Who says you have to only cook burgers and steaks on the grill? This is one of my favorite ways to enjoy clams…and without the clam knife! I always use hardwood charcoal.Ī couple of dozen (or more) little neck clams, washed and purged
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