Clams are my favorite summer appetizer, the perfect combination of sweet and briny. As soon as the weather turns warm, I start to crave them. They remind me of the beach, of the sand between my toes, of freedom.
Summer is grilling season, and clams are incredibly easy to grill. All you do is throw them on until they open. Seriously. That’s it. The grill gives them a subtle smokiness which blends deliciously with the sweet seafood.
You can toss your grilled clams into a quick summer pasta, or just serve them with a shallot butter. It’s hard to go wrong. I only wish they weren’t as expensive. Our Whole Foods sells them at $.50 a clam, and I always want at least a dozen.
- 2 dozen clams
- 4 Tablespoons of salted butter
- 2 Tablespoons of chopped shallots
- Preheat your grill to high.
- Rinse your clams in cold water.
- Put the clams in one layer on the grill. Close the grill for 3 minutes. Open the grill to see if they have opened.
- Clams are ready as soon as they open.
- Chop the shallots. Melt the butter in a frying pan. Add the shallots and stir fry on medium high heat until fragrant.
- Serve shallot butter as dipping sauce next to clams.