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| Adapted
from "The Thrill of the Grill" by Chris Schlesinger and
John Willoughby. Yield: 4 servings as a light main course |
Wine
Suggestion Sauvignon Blanc or Riesling  |
| This dish can also be served over pasta. 36 littleneck clams, washed well 1/2 pound unsalted butter 3/4 cup white wine 2 1/2 lemons, cut in half 2 1/2 Tablespoons parsley, chopped Salt and freshly cracked white pepper to taste Combine the butter and wine in a shallow baking pan that can hold all of the clams and withstand low heat on your grill. Prepare the grill, half of the fire should be medium-heat, and the other half medium-low. Place the pan with the butter and wine in it on the low-heat side of the grill, place the clams on the rack on the high-heat side. The clams will open when cooked. This should take about 8 minutes to 11 minutes, depending on your fire. |
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