- 1 dozen littleneck clams
- 1 tbsp unsalted butter
- 1 clove garlic, minced
- Kosher salt, to taste
- Preheat your grill to its medium setting or prepare charcoals for grilling.
- While the grill is heating up, scrub all the clams to remove any sand or grit from the shells.
- Place the clams directly on the grates of the grill and close the lid. Cook, checking occasionally, until all the shells have opened (about 5-7 minutes). Discard any unopened clams.
- As the clams are opening, place a small cast iron skillet on the grill and add the butter. Melt until bubbly and golden. Add the garlic and stir. Cook for about 1 minute – or until softened and translucent. Spoon the garlic butter over the clams (inside the shell!). But be careful, the pan will be extremely hot – make sure to use a potholder whenever handling it.
- Sprinkle the clams with kosher salt. Devour.
Be extremely careful handling the cast iron pan. It will be HOT -- always take proper precautions and use pot holders.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.