Yield: 30 little neck clams
ADVERTISEMENT
ingredients
Grilled Clams
30
little neck clams, scrubbed clean with cold water
10
slices of Serrano ham, cut into bite sized pieces (option instead - prosciutto)
Crusty bread
Dressing
Juice of 2 lemons
1
tsp Dijon mustard
2
Tbsp finely chopped Italian parsley
¼
cup olive oil
Pepper to taste
ADVERTISEMENT
directions
Step 1
Place all of the dressing ingredients into a small mason jar. Put the lid in place and shake vigorously until well combined.
Step 2
Preheat barbeque to 475-500F (245C-260C).
Step 3
Place clams directly on the grate of the grill, close the bbq lid and cook the clams for approximately 5 minutes until they open and the juices bubble.
Step 4
Discard any clams that do not open on their own as it means that they are dead and not safe to eat.
Step 5
Using tongs from the clams from the grill and place them on a tray trying not to lose their juices. Place a piece of ham into each clam and drizzle with a little dressing.
Step 6
Serve and enjoy.