Need I say more? This recipe is quick and easy. And impressive on a warm summer evening. We like to make it as an appetizer for our foodie friends, but it could be dinner if you pour it over rice or pasta (gluten-free of course!).
Although I've always used butter in the past, I wanted to attempt a dairy free version this time around. Butter or ghee lends a nice richness, but olive oil was an exceptable stand-in.
Start with high quality clams. I prefer them on the smaller side (1 1/2 - 2 inches wide). When you buy clams, ask if they need to be rinsed or not. Some farmed clams don't need to be rinsed, while most others do to remove sand (say no to grit!).
Many folks will appreciate some bread to soak up the delicious juice, so find a good gluten-free bread. Drizzle olive oil over the bread and grill it for a few minutes each side for a real crowd pleaser. Believe it or not, the pic above features a gluten-free hot dog bun cut into four thin slices. Not my first choice, but it turned out great!
1 pound clams
1 lemon, sliced and seeds removed
1 Tbs olive oil
1-2 cloves garlic, pressed or finely chopped
1 shallot finely chopped (optional)
1/4 cup white wine
1/8 teaspoon salt
2 Tbs chopped parsley
Prepare a parchment lined foil pouch. Place clams and lemon slices on half.
Fold foil + parchment over and seal edges by rolling over 2-3 times. (FYI - the reason I line the foil pouch with parchment is because I am concerned about the acid from the lemons reacting with the aluminum foil.)
Grill over medium heat for about 10 minutes. Almost all the clams should open. Discard unopened clams.
Carefully take a peak into the pouch. You should see steamy open clams and smell the mouth-watering blend of clams, wine and garlic. Pour the clams + juice into a bowl and top with parsley. (I put the parsley in first and it wilted into a unattractive mess...so don't do that.)
Serve these Grilled Clams with GF bread and a buttery Chardonnay!