Grilled Cherrystone Clams Piquant

You can use either cherrystones or littlenecks for this dish—double the quantity of littlenecks. The topping should be made before you grill the clams.

Serves: 8Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium

Serves: 8


  • 24 cherrystone clams
  • 8 slices bacon
  • 4 Tbsp. unsalted butter
  • ¾ cup onion, chopped fine
  • ½ cup sweet red pepper, chopped fine
  • ½ cup Italian flat-leaf parsley, rinsed, dried, and minced
  • Pepper to taste
  • 1 tsp. orange juice concentrate
  • Juice of ½ lemon
  • ½ cup fine breadcrumbs
  • 4 Tbsp. butter (½ stick), cut into pieces


  • Scrub and tap clams. Using a clam knife, open the clams. Discard the top shells. Save all the juices. Set the clams on a metal tray.
  • Cook the bacon in a skillet until almost crisp and set aside on paper towels.
  • Wipe out the skillet after cooking the bacon and add 4 tablespoons butter. Add the onion and pepper. Sauté for 6–8 minutes or until soft.
  • Crumble the cooked bacon into the skillet and mix in the parsley, black pepper, orange juice concentrate, lemon juice, and breadcrumbs. Mix them up and remove from heat.
  • Put a teaspoon of filling on each clam. Add any residual clam juice. Dot with butter.
  • Preheat the grill to medium. Place the metal tray with the clams on it on the grill and close the lid.
  • Roast until the clams are just beginning to bubble and the topping is golden—about 10 minutes depending on the heat of the grill. Serve.