Clams on the grill? Yes, yes and another resounding yes. It is a really fast and easy way to cook them. Use big clams as the small ones may fall through the grates. Better still, use a mesh grill grate so the clams could be lifted off easily. All you need to do is wash those babies well. Then lay them on a hot grill. Close the cover and let the clams cook. Voila, in five to seven minutes the clams open up. You can see them bubble in their native juices. Take them off the grill. You want them almost cooked, not rubbery. Anoint them with butter. In my case, I make a lemongrass and chile flavored butter. Any melted butter would work, but a flavored one will add a punch. A garnish of Thai basil and we are ready to slurp clams!
GRILLED CLAMS WITH LEMONGRASS BUTTER
Serves 4
GF, WF, EF
18-24 Clams ( bigger clams are better)
1 Lemongrass stalk
2 Green Chiles
4-5 tablespoons Butter
Thai Basil
Remove outer layer of lemongrass, trim the ends and cut the white part into thin slices.
Cut chiles into thin rings.
Melt butter in a small pan.
Add lemongrass and chile to butter and simmer for 10 minutes.
Strain butter into a small bowl. Discard lemongrass and chile.
Keep butter warm.
Start your gas or charcoal grill.
Wash clams well.
Lay them on the hot grill. Cover and steam for 5-7 minutes or till clams are open.
Use tongs to take clams off the grill. Discard any clams that do not open.
Let clams cool for a few minutes before taking the shells off. Or use oven gloves to do the task.
Twist off the top shell. Watch out for steaming hot liquid in the clam shells.
Spoon melted butter over clams.
Top with Thai basil.
Take a clam and slurp it into your mouth.. Bliss!!!!
Mark Bittman writes of the simplicity of grilled clams. I'm a believer! The grill is a mess but our taste buds are delighted.
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