Roasted Clams On The Grill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The hardest part of this recipe is cleaning the clams.... make sure you scrub them well and some suggest you soak them with some cornmeal to get rid of the sand.... but other then that this is so easy.... the recipe is from the cookbook. Read more .... The New England Clam Shack Cookbook by Brooke Dojny Ingredients:
24 littleneck clams , well cleaned |
1/3 cup homemade or good-quality bottled cocktail sauce |
plus additional, if desired |
4 to 5 tablespoons butter |
lemon wedges |
cocktail sauce |
1 cup chili sauce |
1/4 cup ketchup |
3 generous tablespoons prepared horseradish |
1 tablespoon fresh lemon juice |
pinch of onion powder |
freshly ground black pepper |
1. for the cocktail sauce, in a medium bowl. whisk together the chili sauce, ketchup, horseradish, lemon juice, and onion powder. season with pepper to taste. |
2. refrigerate the sauce for at least 1 hour to blend flavors. may be stored for up to 3 days. |
Directions:
1. 1. Prepare a moderately hot hardwood or charcoal fire, or preheat a gas grill.
2. 2. 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.
3. 3. 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.
4. 4. Serve with lemon wedges and a small bowl of cocktail sauce for dipping, if desired.
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