Roasted Clams
Although we don’t do it too often, I’m a big fan of roasting shellfish on the grill. Recently, for a birthday celebration, I turned to a new cookbook and went with Roasted Clams. The recipe could not be simpler and in a short time, we were enjoying delicious buttery morsels along with the rest of our feast.
The recipe comes from The New England Clam Shack Cookbook
Roasted Clams
Recipe courtesy of The New England Clam Shack Cookbook
24 littleneck clams
1/3 cup cocktail sauce
4-5 tablespoons butter
lemon wedges
Prepare a moderately hot hardwood or charcoal fire, or preheat a gas grill. Place the unopened clams on the grill, cover, and cook just until the shells begin to pop open, 5 to 10 minutes. Pry off the top shells, daub the clams with cocktail sauce, and top each clam with a small piece (about 1/2 teaspoon) of butter. Continue to cook on the grill until the clams are hot and the tops are lightly glazed with sauce and melted butter, about 5 minutes longer. Serve with lemon wedges and a small bowl of cocktail sauce for dipping, if desired.
4 servings, 6 clams apiece
