While clams are abundant year-round on the west coast, I take full advantage of these delightful juicy morsels in the summer by grilling them on my BBQ. Rather than grilling them directly on the grates, I cook them in a cast-iron pan to collect all their delicious juice, which is perfect for dipping grilled bread into!
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
- 1 1/2 pounds mussels
- 2 tablespoons flour
- 4 cloves garlic, finely chopped
- 3 tablespoons butter
- 1/4 cup white wine (or water if you don’t drink)
- 4 tablespoons chives, finely chopped
- Lemon slices, for garnish
Begin by cleaning the clams. Place the clams in a large bowl with enough water to cover them completely. Add the flour and toss everything together. Let sit for 10 to 15 minutes without disturbing the clams. The clams will drink the water and flour mixture and will expel any salt water or sand that may be inside them. Once fully soaked, drain the clams and rinse thoroughly.
Note: Discard any clams that are cracked or any clams that remain open if you give them a light tap. These are dead and can make you sick.
Preheat your grill to 400 degrees F.
Place the clams in a cast iron pan (or other grill-safe dish). Add the garlic, butter and wine. Cover the pan loosely with aluminum foil and place on the hot grill. Close the lid of the grill and let the clams cook for 6-9 minutes, or until they have all opened up.
Give the clams a toss and garnish with the chives and lemon slices.
Serve warm from the grill with some grilled bread and enjoy!