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Prep Time: 3 Minutes Cook Time: 5 Minutes |
Ready In: 8 Minutes Servings: 1 |
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Most clams at seafood markets are clean, but if you dig your own, soak for several hours in a bucket of salt water (about 1/4 cup salt per gallon) to help rid the shells of sand and dirt. Ingredients:
3 dozen littleneck clams |
lemon wedges |
Directions:
1. Preheat grill to medium-high heat (350° to 400°). Scrub clams, discarding any that are broken or remain open. Grill 5 minutes or until shells open wide. (Discard any clams that do not open.) Transfer to a serving platter, and serve with lemon wedges.
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