Roasted Clams

by Cate on April 17, 2004

Recipe courtesy of The New England Clam Shack Cookbook

24 littleneck clams
1/3 cup cocktail sauce
4-5 tablespoons butter
lemon wedges

Prepare a moderately hot hardwood or charcoal fire, or preheat a gas grill. 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. 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. Serve with lemon wedges and a small bowl of cocktail sauce for dipping, if desired.

4 servings, 6 clams apiece

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