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Basic Grilled Clams

Photo: Buff Strickland; Styling: Olga Naiman
Prep time 3 mins
Cook time 5 mins
Yield Makes 8 appetizer servings
Most clams at seafood markets are clean, but if you dig your own, soak for several hours in a bucket of salt water (about 1/4 cup salt per gallon) to help rid the shells of sand and dirt.

Ingredients

  • 3 dozen littleneck clams
  • Lemon wedges

How to Make It

  1. Preheat grill to medium-high heat (350° to 400°). Scrub clams, discarding any that are broken or remain open. Grill 5 minutes or until shells open wide. (Discard any clams that do not open.) Transfer to a serving platter, and serve with lemon wedges.