Ingredients
- 1 1/2 cups coarse bread crumbs, toasted
- 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
Directions
Heat a gas grill or prepare a charcoal grill with hot coals.
Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.
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By Katherine446
Cornelius, OR
on July 23, 2012
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This was amazing. Very easy and absolutely wonderful favors. It was heavenly. There was plenty of the crumb mixture for another pound of clams. I used the leftovers to top a chicken breast. Will be making this again and again!
By JuBren
on June 27, 2012
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This recipe is not only easy, but it is also so impressive! Truly amazing and a major crowd pleaser. For the last 5 years I have made it part of our 4th of July tradition. I just mix the toppings at home and grill the clams at the park. Toss everything together as the clams come off the grill and we all just eat them outta the bowl. This year, once again, they asked me, "Are you gonna bring the clams?!" Yes, I'll bring the clams :
By flossips
on May 26, 2012
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These were terrific
Read all 44 reviews