| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
6 |
Servings |
INGREDIENTS
| 24 |
|
Cherrystone clams |
| 2 |
tb |
Cornmeal or fine dry bread crumbs |
| 1/2 |
c |
Unsalted butter or "Hot Pepper Butter"; see recipe |
| 1/2 |
|
Lemon; cut in 2 wedges |
| 1 |
|
Recipe "Very Hot Shrimp Cocktail Sauce"; see recipe |
INSTRUCTIONS
Thoroughly rinse clams, them place in a single layer in a baking pan. Add
water to a depth of 3 inches; sprinkle on cornmeal or crumbs. Let soak at
least 30 minutes so clams will exchange the sand in their shells for the
meal. Meanwhile, ignite coals on barbecue grill. Melt butter or Hot Pepper
Butter in saucepan; squeeze lemon wedges into butter and keep warm. To cook
clams, place directly on hot coals, 3 or 4 at a time; cook just until
shells pop open (if coals aren't hot enough yet for cooking your steaks,
etc., leave them mounded for cooking the clams). To eat, remove clams from
shell with a fork, dip in lemon butter, then in Very Hot Shrimp Cocktail
Sauce. Makes 2 dozen appetizers.
NOTE: Discard any clams that don't open - DO NOT EAT THEM!
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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