A vegetable grill grate can be used in place of the shellfish grate. Or buy bigger clams to set directly on the grill rack.

Steven Raichlen
Recipe by Cooking Light August 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 6 clams and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently.

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  • Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt.

  • Prepare grill to high heat.

  • Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 teaspoon breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.

Source

How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)

Nutrition Facts

120 calories; calories from fat 23%; fat 3.1g; saturated fat 0.8g; mono fat 0.8g; poly fat 0.6g; protein 15g; carbohydrates 6.2g; fiber 0.4g; cholesterol 44mg; iron 5.9mg; sodium 221mg; calcium 38mg.
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