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Showing posts from June 1, 2014

Ric Orlando's Summer BBQ Clams

BBQ Clams on the half shell
After a long Hudson Valley summer day, it's time for dinner on the deck. 'Nuff said.
One of my fave dishes ever is simple BBQ clams on the half shell. They take twice as long to prep as they do to eat but it is worth every second. I have had parties where I am shucking for hours while my guests are slurping up hot, buttery, spicy clams faster than I can cook them!

So here is where to start:
Get some fresh littlenecks. Nothing else will do.
Maine clams? Cheap yes, but they suck.
Cherrystones? Too big.
Go with Rhode Island or Long Island Littlenecks. Trust me.

Shuck them first, just like for clams on the regular-old half shell. (Don't cheat and steam them open or you will not have the same dish!)
Need some shucking help? Instead of me showing you, here is Rich Vallante, Legal Seafood's executive chef doing a quick shucking video.



Ingredients (serves 2-4)

36 Rhode Island Littlenecks
1/4 lb excellent butter
salt
choice of hot sauces

First thing …