July 10, 2014I love seafood from the grill in the summer. Clams and mussels are my favorite.
I picked up a sack of East Coast little necks last week with thoughts of clams casino on my mind. I'm not much for shucking clams (or oysters for that matter) so I decided to cook the clams in a sauce made of the same stuff that tops clams casino. Bacon, green pepper and onion gave these tasty fresh clams something to talk about.
5 lbs. fresh little neck (or top neck) clams, rinsed and scrubbed
2 tablespoons olive oil
1 cup chopped green pepper
1 cup chopped onion
2 to 3 garlic cloves, chopped
1 cup white wine
1 cup bottled clam juice (or low sodium chicken broth)
3 strips cooked bacon, chopped
˝ cup fresh chopped parsley
Heat grill to high heat (450 to 500 degrees). Place a large (oven safe) skillet or roasting pan on grill for a few minutes to heat up. Drizzle olive oil in pan and add green pepper and onion. Cover and cook for 5 minutes or so then add garlic and cook for another minute or two. Add white wine and clam juice (or chicken broth) and bring to a simmer. Add clams to pot, cover grill and cook until all of clams have opened.
The time will depend on how hot the grill is.
Scatter bacon and parsley over clams, remove from grill and give everything a gentle toss.
Serve immediately with crusty bread or ladle over just cooked pasta. Pass the Parmesan.
No need to worry about seasoning as the bacon adds plenty of salt to these tasty clams.
Mussels will fit in nicely if clams aren't your thing.