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!- 6 oz. (1-1/2 sticks.) unsalted butter
- 1/3 cup dry white wine
- 1 Tbs. minced garlic (2 large cloves)
- 2 tsp. smoked paprika
- 3 dozen littleneck clams, scrubbed well
- 1 lemon, halved
- 3 Tbs. chopped flat leaf parsley
- Heat a gas grill or prepare a charcoal grill with one half on medium high, and the other half on medium low.
- Put the clams directly on the medium-high-heat side of grill.
- Put the butter, wine, garlic, and paprika in a 12- to 14-inch heavy ovenproof skillet and place the pan on the medium-low-heat side of the grill.
- Cover the grill and cook the clams, checking occasionally, until they open fully, 6 to 8 minutes. Transfer the clams as they open to the skillet (discard any that do not open after 8 minutes). Carefully remove the skillet from grill. Squeeze the lemon halves over the clams and sprinkle with the parsley.
