Beer-Steamed Soft-Shell Clams
For a charcoal grill, simply toss the wood on the coals just as you begin to cook--no need for a foil pan. Make sure the pan you choose for the clams will fit inside your grill. If soft-shell clams aren't available, scrubbed littleneck clams will also work in the recipe, and they don't require soaking in cornmeal--check for doneness after 10 minutes. Serve with strained steaming liquid or heated clam broth to dunk the clams in for one last rinse, then dip in Butter Sauce.
Recipe by Cooking Light August 2011
