INGREDIENTS

INSTRUCTIONS

More from The Thrill of the Grill
I got this from my friend Steve Johnson, who owns a catering company. He
found that thi simple preparation made a nice display on the grill while he
was cooking other dishes, and I recommend that you try it. Just set the
butter-wine pan on the cool side of the grill and whip the clams in there
as they open up. Eat some yourself while you cook, and when folks wander
over to admire your incredible creativity at the grill. .. ofer 'em a clam.
If you want you can make the presentation slightly more elegant (or if you
just don't like serving clams in their shells) and serve the clams as they
are or over pasta.
1. Combine the butter and wine in a shallow baking pan that can hold all of
the clams and with stand low heat on your grill.
2.Wash the clams well remove sand and excess dirt.
3. Approach the grill : You should have your tongs, your pan containing the
butter and wine, a serving platter, and another large platter containing
the clams, lemons, parsley, and salt and pepper. Some particular attention
should be paid to the fire for this preparation. You want to have half of
your fire medium-heat, and the other half medium-low.
4.Place the pan with the butter and wine in it on the low-heat side of the
grill, place the clams on the rack on the high-heat side.
5.The clams will open when cooked. This should take about 8 minutes to 11
minutes, depending on your fire.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

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