Servings: 4 to 6 (first course)
A simple combination of ingredients lets the littleneck clams (or quahogs, as they’re called in Westport, MA) shine. Schlesinger attributes the recipe to his friend chef Steve Johnson (of Boston restaurant Rendezvous).
If your gas grill’s heat is controlled front to back, heat on high for 5 minutes, then reduce the heat to medium. Place the clams on half of the grill and cook, covered, for 3 minutes and then place the skillet on other side of grill. Once the butter is melted and the clams begin to open, transfer the clams with tongs to the skillet.Recipe adapted from Moveable Feast with Fine Cooking.
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