Simply put the clams on a grill until they pop open, about 3-5 minutes, and they’re done! The only person to leave a comment for this post joked about it not really being a recipe at all, which of course it’s not, it’s just a prep suggestions. But I like the idea and plan to try it.
I’m thinking instead of putting them directly on the grill, I’ll put them in a shallow baking dish with some white wine for flavoring. Perhaps I’ll mix in some Italian spices as well. Clams are a favorite of mine and these days we supposedly don’t need to worry about the cholesterol in shell fish anymore.
Bon Appetit does have an accompanying recipe for Grilled Clams With Aleppo Pepper, Tumeric, And Lime Butter. Rather than butter, I would try some lime or lemon-infused olive oil to substitute a good fat for a bad one.
If you have other clam recipes, let me know.