Basic Grilled Clams

Photo: Buff Strickland; Styling: Olga Naiman

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.

Yield: Makes 8 appetizer servings
Recipe from Coastal Living

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  • 3 dozen littleneck clams
  • Lemon wedges


  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.
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