Thursday, July 21, 2016
Chances are good you've never thought about grilling clams. Chris Schlesinger and Doc Willoughby think you should give them a chance. Both authors behind the cookbook Grill It! stopped by Tonia's Kitchen to talk about a fantastic way to sear those sea creatures! They start with a foil pan with some butter or white wine on it, place it on one side of the grill. They put the clams on the other side. When the clams are ready, their shells open up. Pour the butter and wine into the clams and enjoy!