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Barbecue tricks dot com with a quick look at how to do clams on the grill. we recruited
Chef Paul Stewart from the Palmetto Bay Sunrise Cafe to tell us how he likes t do it and he
says first way is really super easy just put em on the grill til they pop open steamed
- serve them with some drawn butter. Or, you can put together this little quick recipe
he gave us. "Add a little white wine to our pot. Some
Butter. Chopped Garlic. Fresh Tomatoes. I like this brand right here they're nice chopped
Italian tomatoes they have nice flavor. I really enjoy them. They seem to work nice
in this dish. Might even throw a little sea salt in here. OK here we go... Just a little...
these guys are saltwater clams so they don't need a ton of salt... we've got a nice piping
hot grill- get our fire nice and hot here there were go. My butter, garlic, wine, may
throw a little basil in here later. Sea Salt we'll cover these up and let them go for about
twenty minutes. (music) We're gonna check out our little neck clams...just
came right off the grill... beautiful. Tomato... Nice and briny... beautiful... Tomato and
garlic. That's a really nice clam.(music)