Summertime Feasts

CLAMS!!

This past week, I spent some time in upstate New York with my family. Not only was I excited to relax at the lake with my book, I was stoked to be spending the week with two amazing chefs.  One of which was my mother, of course, and the other was Sharon, one of my mom's best friends.

 Upon arriving at the lake, we endeavored to plan some delicious home-cooked meals. For one of the nights, we decided to make barbequed clams with a lemon butter sauce. I had never barbequed shellfish before, let alone thought about barbequing a live animal, so this was going to get interesting.

I was in charge of removing the clams (gently- so as not to spill the salt water inside of them) off the grill when they began to open up their little shells. Sharon brushed the lemon butter sauce inside each shell. My mom supervised, wine in hand, whilst Jasmine looked at all of us with culinary aversion. 

Barbequed clams were not her cup of tea.

But they were ours!!! So much so, that we ended up making them again 2 days later

 

....MmmmmmMMMMmmmm

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 How to Get it Done:

Ingredients:
30 - 40 Clams Or Mussels Or 24 Oysters, well scrubbed 4 Tbsp (1⁄2 stick) Butter 1 Tbsp Minced Garlic 1⁄4 tsp Worcestershire Sauce, or more to taste
Freshly Squeezed Lemon Juice To Taste

Directions:
1. Prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the grill is hot, put the shellfish directly on the grill, or put them in a basket and put the basket on the grill.
2. Melt the butter in a small saucepan on part of the grill not exposed to direct heat (a shelf works well here if your grill has one); add the garlic, Worcestershire sauce and lemon juice and let the mixture warm for a couple of minutes.
3. As the clams open — some will take a minute or two; others will take longer — transfer them to a platter, and move the more stubborn ones to hotter parts of the fire. Try to keep the liquid in the shells of those that open, but don't worry if you lose some. When they're all cooked, drizzle the “barbecue” sauce over them and serve immediately.

Metrics:
Yield: 4 to 6 servings
Prep Time: About 15 minutes

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