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.
- 24 littleneck clams
- 1/3 cup homemade or good-quality bottled cocktail sauce,
plus additional, if desired
- 4 to 5 tablespoons butter
- Lemon wedges
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.
The New England Clam Shack Cookbook
- by Brooke Dojny
- Storey Publishing, 2008
- 256 pages; $16.95; paper
- ISBN-10: 1603420266
- ISBN-13: 978-1-60342-026-6
- Recipe reprinted by permission.
This page created October 2008