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Grill Shellfish on the GreatGrate to Save Juices

Fine Cooking Issue 39
Photo: Scott Phillips
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If you cook clams, oysters, and mussels on the grill, you probably know that when they open, they spill out all their delicious juices. Tim Gilchrist, of Swamper Foods in Charlestown, Rhode Island, has come up with a clever solution to this problem. His geometric GreatGrate keeps the rounded shells stable by cradling them in a triangular cutout, which keeps the shell from tipping when it springs open.

I tested it by cooking a few clams on the grate and some directly on the grill. Sure enough, the clams on the grill spilled their juices into the fire when they opened, while the clams on the grate stayed put—and so did their juices. The only problem was figuring out how to get the clams off the grill. I found that removing the whole grate with tongs (rather than trying to remove one clam at a time) kept the shellfish steady. I was happy to learn that Gilchrist has since added slots to make it easier to lift the grate off the grill (also new is an optional hard-wood serving platter that the grate fits into). The grates can be used in the oven as well. The GreatGrate comes in three sizes; visit www.greatgrate.com for more information and pricing.


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