How to make it

  • Soak clams in cold water for about an hour or so changing water 2 or three times. Discard clams that do not close when tapped on shell.
  • Start grill- core must be hot
  • In a pan large enough to hold the clams, combine all of the ingredients for the sauce and bring to a boil. Continue to simmer on low heat, covered. Salt and pepper to taste
  • Put clams on hottest part of the grill and close cover. The clams start to open after about 3 minutes on the grill.
  • When clams start to open, transfer the open clams to sauce pan and cover with sauce. Continue putting the clams into the sauce as they each start to open.
  • Spoon the clams onto a large deep serving platter or a large serving bowl. Pour the remaining sauce over the clams and garnish with a squeeze of a lime wedge and cilantro. Arrange lime wedges on platter.
  • Serve immediately with a loaf of artisan crusty bread and a good white wine or even beer.
  • Credit for this recipe should go to Mark Bittman who adopted it from a Boston area chef, Steve Johnson.

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