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How to Grill Clams – The Basics

Hoca

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I’ve found that people are quick to throw meat onto a grill, but tend to shy away from seafood, especially shellfish. It’s a shame, because grilling clams is probably the easiest grilled dish on the planet. I like grilling the big ones because they’re cheaper than the smaller steamer clams (I bought four big clams for $2 the other day) and they’re a nice change of pace from the regular grilling fare. Here is the easiest, simplest way to grill clams. I’ll do some later posts that add a few more ingredients to the mix; but for now, let’s perfect the basics.

The only preparation needed is to clean the clams – place them in a bucket or pot with cold tap water, and add 1/2 cup of corn meal. Let them sit like this for four hours. This allows the clams to filter out sand so you don’t get any crunchy surprises during your meal.



To grill the clams, simply put them on a grill at a med/med-high temperature and let them cook for about 10 minutes. You’ll know they’re ready when they pop open. Serve with garlic butter.
 
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