Ed and his brother spent Friday afternoon out on the water and they harvested the first of this year’s farm-raised clams.
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.
Close the lid of the grill, but check them often. As soon as they begin to open, they’re done.
Remove to a plate, let them cool slightly, and serve plain or with cocktail sauce.
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.