In the middle of summer, grilled clams are a delicious treat.Grilling clams is easy if you don't have much cooking experience.Fresh clams are the best for grilled clams.They should be cleaned to remove as much sand as possible.After tossing them on your grill for a few minutes, cover them with a butter sauce, a brandied cherry topper, or a flavoring of your own creation.
Step 1: The seafood market sells fresh clams.
Before buying a clam, inspect it closely.Just tap on the shell if you see a clam open.Don't get the clam if it's not alive and will not taste fresh.The shell of the clam should not be cracked or broken.Make sure the clams are fresh by smelling them.Don't get anything that smells like ammonia.This can be a sign of decay.Take the clams home and keep them cool.
Step 2: Put your clams in the cold water.
Add salt to the water after adding clams.Warm or hot water can kill clams.The soaking process will help improve the taste and texture of your dish.
Step 3: Put your clams in a container for 20 minutes.
The bowl should be left in the fridge.This step will help remove sand from your clams.The clams may be killed by covering the bowl.If you don't have a lot of room in your fridge, you can use 2 bowls instead of 1.
Step 4: The clams should be transferred to a fresh bowl of cold, salted water.
If you allow your clams to soak in a bowl of cold water for 20 minutes, take the bowl out of the refrigerator.The bowl should be filled with cold, salted water.Move the clams 1 at a time.The bowl should be in the fridge for 20 minutes.If you transfer the clams 1 at a time, the water from the first bowl will not get into the new one.
Step 5: If you repeat the process twice, the clams will be free.
After letting the clams soak, move them to a new bowl full of cold, salted water and put it in the fridge for another 20 minutes.3 soaks should be enough to get most of the sand out of your clams.You can repeat this process 1 more time if you see a lot of sand in the water after the third soak.Don't pour the dirty water from a used bowl into a new one.
Step 6: Use a bristle brush to clean the clams.
Continue scrubbing the clams until you have removed as much debris as possible.Place them in a large bowl after rinsing them with cold water.It is not necessary to scrub long and hard.For a few seconds, you should scrub each clam.
Step 7: You can cook the clams within 2 days.
It is advisable to cook your clams as soon as possible.You can keep them in the fridge for up to 2 days if that is not an option.If you have clams in your refrigerator for more than 2 days, throw them out.When refrigerating clams, keep them in a container.
Step 8: You should preheat your grill.
Open the grill's bottom vent if you are using a charcoal grill.You can light your charcoal in a chimney starter.Put the coals on the grill and dump the ash on top of them.The grill should be covered with the lid open.Allow the grill to sit for about 5 minutes before adding clams.You can light your charcoal on the grill if you don't have a chimney starter.The method may take a little longer.
Step 9: If you use a gas grill, set your burners to high for 15 minutes.
You should cover your grill.Before you add any clams, let it heat up for 15 minutes.If you want, you can clean and oil the grill grate once it is hot.
Step 10: The clams should be put on the grill grate.
Use a pair of grill tongs to put the clams on the grill.They should be spread out evenly.Next, cover the grill.You can place the clams on a baking sheet and grill them instead of directly on the grill.
Step 11: Check on the progress of the clams after they are grilled for 2 minutes.
Your clams will be cooked when they open.To remove clams from the grill, open the cover and use your grill tongs.Close the cover again if you have done this.Take the clams off the grill and put them in a large bowl.
Step 12: Continue to grill the clams until they open.
Remove any clams that have opened by opening the lid and checking them every 30 seconds.Continue grilling until you remove the clam from the grate.If you take a clam off the grill, be careful not to spill any clam juice.You will want to keep it for flavor.After 10 minutes on the grill, throw out any clams that don't open.
Step 13: The butter sauce will add a rich flavor to your clams.
1 large garlic clove is enough to make a sauce for 2 dozen clams.Then, use a mortar and pestle to crush the garlic and salt into a paste.The garlic paste should be mixed in a small bowl with butter, lemon juice, and cayenne pepper.You can either put the sauce over the clams or dip them in a sauce.According to your taste, you can add more lemon juice and cayenne pepper.
Step 14: If you want a sweeter option, top your clams with brandied cherries.
Place the cherry preserves in a saucepan and cook them on the stove.Remove the saucepan from the stove when the preserves are warm.Then, stir in a small amount of brandy, ground black pepper, and fresh chives.Put the topping on your clams and serve them hot.
Step 15: After grilling your clams, keep them out for no more than two hours.
Try to eat your clams as soon as possible after grilling and seasoning them.Eating a clam that has been left out for more than two hours can make you sick.If the temperature is above 90 F, leave clams out for no more than an hour.If you keep the clams heated continuously, you can leave them out for more than 2 hours.You can keep clams in your fridge or freezer for up to 3 months.