the appetizer:

Take a seafood taste tour with The New England Clam Shack Cookbook by Brooke Dojny, including recipes like Roast Clams; Snail Salad; and Wellfleet Oysters on the Half Shell.

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Roast Clams

4 servings, 6 clams apiece

 

These grilled clams, which are simplicity itself, were the first food I ever ate at The Place, in Guilford, Connecticut. and I was immediately hooked. They use a good-quality bottled cocktail sauce at The Place, but if you want to make your own, so much the better. You might try the Land Ho! Cocktail Sauce.

 

Shucking Clams
How to Shuck a Clam

 

1. Prepare a moderately hot hardwood or charcoal fire, or preheat a gas grill.

2. 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.

3. 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.

4. Serve with lemon wedges and a small bowl of cocktail sauce for dipping, if desired.

 

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The New England Clam Shack Cookbook

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This page created October 2008