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Clams on grill

Yesterday was our annual Garage sale which has become quite an event that always ends up with an after party. The new grill was very busy and was more than up for the task. Our local supermarket was running a weekend special on a box of about 50 small neck clams. My son bought one so we decided to grill them. This is a very easy way of cooking clams without all the hassle of steaming them. Just heat up the grill on high heat and pop them on. We used tongs to turn them a couple times until they pop at which point you turn them so the meat side is down and then cook until the juice starts to bubble. We then moved them to a serving bowl and had drawn butter and cocktail sauce for dipping. You can make just about any kind of sauce you want. Food and Wine magazine has a great Horseradish-Tabasco Sauce recipe in their June edition provided below. Clams make a great summer time appetizer that many love and using the grill makes it an easy and less messy experience. Just make sure you clean the clams well before cooking, sand in the clams not good.
Horseradish-Tabasco Sauce:
4 tablespoons of unsalted butter softened
2 tablespoons of drained horseradish
1 tablespoon of Tabasco
¼ teaspoon of finely grated lemon zest
1 tablespoon of fresh lemon juice
¼ teaspoon sweet pimenton de la Vera (Spanish smoked paprika)
Salt to taste
Light grill and in a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice, and pimento de la Vera. Season with salt and add about a half teaspoon to each clam after they are cooked. They even suggest serving with grilled bread, like a hard crusted French bread.
From Food and Wine June 2006

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