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.

Ali Berlow
Recipe by Coastal Living September 2011

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Credit: Buff Strickland; Styling: Olga Naiman

Recipe Summary test

prep:
3 mins
cook:
5 mins
total:
8 mins
Yield:
Makes 8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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