Beer-Steamed Soft-Shell Clams |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For a charcoal grill, simply toss the wood on the coals just as you begin to cook-no need for a foil pan. Make sure the pan you choose for the clams will fit inside your grill. If soft-shell clams aren't available, scrubbed littleneck clams will also work in the recipe, and they don't require soaking in cornmeal-check for doneness after 10 minutes. Serve with strained steaming liquid or heated clam broth to dunk the clams in for one last rinse, then dip in Butter Sauce. Ingredients:
2 cups wood chips |
2 pounds soft-shell clams |
1/3 cup yellow cornmeal |
1 tablespoon kosher salt |
12 ounces room temperature medium-bodied beer, such as pale ale |
1 cup warm water (100° to 110°) |
2 tablespoons minced garlic |
1 lemon, thinly sliced |
butter sauce |
Directions:
1. Soak wood chips in water for 1 hour; drain.
2. Place clams in sink, and cover with cool water. Rinse clams well, rubbing together to dislodge grit, and drain. Repeat until water is clear. Drain clams. Place in a large bowl, and cover clams with cold water. Stir in cornmeal and salt. Refrigerate and soak for 30 minutes.
3. Preheat grill to medium-high heat.
4. Remove grill rack; set aside. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan directly on heat element on bottom of grill; add wood chips to pan. Place grill rack on grill. Arrange clams in a grill-safe roasting pan, large shallow baking pan, or sturdy disposable foil pan. Pour beer and 1 cup warm water over clams; arrange garlic and lemon over clams. Place pan on grill; cover grill, and cook 15 minutes. Stir clams. Cover grill, and cook 5 minutes or until clams open. Discard any unopened shells.
5. Sustainable Choice: Lobsters & Steamers. Lobsters trapped off waters near the Northeast U.S. and Canada are smart options, as are wild-caught or farmed soft-shell clams.
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