Grilled Clams on the Half Shell
photos by Stephen Scott Gross
An easy yet outside-the-box recipe to instantly elevate your backyard barbecue.
ingredients:
4 oz. bacon (8 strips), finely diced
6 cloves garlic, finely chopped
1/2 tsp red-pepper flakes
2 Tbsp olive oil
3 Tbsp finely chopped flat-leaf parsley leaves
Freshly ground black pepper
36 littleneck clams, scrubbed
6 cloves garlic, finely chopped
1/2 tsp red-pepper flakes
2 Tbsp olive oil
3 Tbsp finely chopped flat-leaf parsley leaves
Freshly ground black pepper
36 littleneck clams, scrubbed
directions:
1. Heat grill to medium.
2. Place a medium sauté pan on the grill, add the bacon, and cook until golden brown, 5 to 6 minutes. Add the garlic and red-pepper flakes and cook for one minute longer. Remove from heat and stir in the olive oil and parsley; season with pepper to taste.
3. Increase grill heat to high. Place the clams directly on the grill grates, close the cover, and cook until all of the clams have opened, discarding any that do not, 3 to 4 minutes.
4. Remove clams to a platter; top each with bacon mixture before serving.
KITCHEN COUNTER:
Serves 6. Per serving: 230 calories, 9g carbs, 15g protein, 40mg cholesterol, and 14g fat.
