Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, garlicky clams. If you want to serve them to a crowd, I recommend combining the breadcrumb stuffing ingredients ahead of time, then after you've put the clams on the grill, toss the opened ones with the mixture and serve piping hot. What are you waiting for?! Get the recipe now.
1 1/2 cups coarse bread crumbs, toasted Serves 6.
2 cloves garlic, minced
3 tablespoons good olive oil
2 tablespoons fresh lemon juice
6 sun-dried tomato halves in oil, drained and coarsely chopped
1/2 cup chopped fresh basil leaves
1/4 cup toasted pine nuts
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
24 littleneck clams, scrubbed clean
2 1/2 tablespoons melted butter
1 1/2 cups coarse bread crumbs, toasted