Grilled Little Neck Clams

Ed and his brother spent Friday afternoon out on the water and they harvested the first of this year’s farm-raised clams.

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Ed’s favorite way to eat clams is on the grill.  This recipe is so easy.  You just preheat the grill with a medium flame.  When it’s hot, you lay the clams on the grates.

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Close the lid of the grill, but check them often.  As soon as they begin to open, they’re done.

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Remove to a plate, let them cool slightly, and serve plain or with cocktail sauce. 

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Little neck clams are hard-shell clams, or quahogs (pronounced “co-hogs”).  Larger quahogs are used to make stuffed clams or chowder, while the little ones are great for eating grilled or raw.  They’re a different species than steamers, which are soft-shell clams.

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4 Comments

Filed under Food, Local Agriculture, Recipes

4 Responses to Grilled Little Neck Clams

  1. Andy

    Looks good Ed – I’m in the ‘GreenShell’ mussel industry in New Zealand and that’s exactly how we like our mussels.
    Pity we’re too far apart for s trade?
    Cheers
    Andy

  2. Rob

    Yumm! CLAMS ARE AMONG MY FAVORITE THINGS! Sluuuuuuuurp!

  3. ctdaffodil

    Ohh Yummy – Summer is coming!!! Ask Ed if he has ever soaked them in beer before grilling them – I’ve heard thats good too -

  4. Andy

    another yummy is to place thawed half-shell mussels on the bbq with a blob of garlic butter in each (with some corriander is a twist)
    frozen half-shell GreenShell mussels are exported to Nth America. See if u can find some??
    Andy

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