Grilled Littleneck Clams with Homemade Barbecue Sauce
The clams should be tightly closed and pop open with the heat of the grill. Be sure to scrub them thoroughly and test them for life by tapping them together. If you hear a sharp click, they’re alive. If you hear a dull thud, the clam is probably dead. Discard any that are cracked or that won’t close.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 12 littleneck clams, (1") well scrubbed
- ⅔ cup barbecue sauce
- Scrub and check clams. Preheat grill to high or wait until coals stop flaming. Place a piece of aluminum foil on the grill and arrange the clams on top. Close the lid.
- As the clams open, spoon on plenty of barbecue sauce. Serve immediately.