This seven-ingredient seafood appetizer is super fast and incredibly easy. Simply grill the clams over high heat until they pop open (about 25 seconds), then flip and grill for 20 seconds more. Remove from heat and top with a homemade hot sauce. Serve with grilled crusty white bread and a glass of Sauvignon Blanc.
"You can't get lazier than this," says Marcia Kiesel, who simply puts clams on the hot grill and waits a minute or two for them to open and start sizzling. Then she takes them off the heat and tops them with a spicy sauce spiked with horseradish and Tabasco.
Food & Wine JUNE 2008
Light a grill. In a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice and pimentón de la Vera. Season with salt.
Arrange the clams over high heat and grill until they pop open, about 25 seconds. Using tongs, carefully turn the clams over so the meat side is down. Grill for about 20 seconds longer, until the clam juices start simmering. Transfer the clams to a serving bowl. Top each clam with about 1/2 teaspoon of the horseradish-Tabasco sauce and serve with the grilled bread.
Go to full version of