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Simple Clams over Coals
Total 45 mins, includes cooling time
Active 25 mins
Makes 4 appetizer servings
Special Equipment
a charcoal grill, a large Dutch oven or heavy-bottomed 12-inch pot with lid
Special Equipment
a charcoal grill, a large Dutch oven or heavy-bottomed 12-inch pot with lid
Ingredients
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 1/2 pounds littleneck clams, cleaned
    • 1/2 cup white wine
    • Salt
    • 8 sprigs fresh parsley, chopped
Directions
  1. In a large Dutch oven or heavy-bottomed 12-inch pot with lid set over hot coals on a grill (or over medium-high heat on a stovetop), warm the oil. Add the garlic and sauté until slightly soft, but not browned, 30 seconds to 1 minute.
  2. Add the clams, tossing gently for about 1 minute. Pour the wine over the clams. Cover the pot and let the clams steam for 3 minutes.
  3. At the 3 minute mark, give the clams another toss, checking to ensure the garlic is not scorching. Replace the lid and continue to steam. Depending on the size of the clams and the heat of the grill, the clams will start to open after 5 to 10 minutes. As each clam opens, pull it out of the pot with tongs, setting it aside until all the clams have opened.
  4. While the broth is still in the Dutch oven, taste it for seasoning. It may need a pinch of salt. Once the seasoning is adjusted, fold the parsley into the hot broth and add the clams back in for about 30 seconds. Pour the contents of the Dutch oven into a bowl and enjoy.