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Clams, "Tajine-Style"

Great little appetizer, these clams are cooked in their own natural cooking vessels.

Ingredients

  • Hard shelled clams shucked, keeping all shells
  • Toppings
  • Whole butter pats
  • Slices of red hot peppers for less heat, scrap the seeds out first
  • Fresh herbs: Italian flat leaf parsley basil, marjoram
  • White Wine Vinaigrette canola oil, white wine vinegar, salt, pepper, Dijon mustard
  • Salt and pepper

Instructions

  1. Before shucking clams, scrub the shells well to clean them.
  2. Lay the shucked clams, still in their bottom shells, on a layer of Kosher or rock salt that is placed in a bbq-proof pan (cast iron works well). The salt will keep them from shifting when moving the pan from grill to table.
  3. Top each with a pat of whole butter, herbs, and a pinch of salt.
  4. Cover each clam with the matching shell.
  5. Place over flames in a charcoal or wood bbq. Cook until the clams are done, taking care to watch the shells. They may "pop" during cooking, which is natural, but take care of flying shells. It is helpful to cover the clams during cooking with the bbq lid.
  6. Remove the clams from the bed of salt, and drizzle with a spot of white wine vinaigrette, and fresh black pepper if desired.
  7. Serve.