We adore spending an early morning or late afternoon clamming, and we love eating clams–and oysters–too. Yet no matter how many tricks or techniques we try, opening them is always a hassle. Finally, we had an ever so clever brainstorm– we let the grill do the shucking for us. Voila! Summer’s easiest hors d’oeuvre.
Grilled Clams and Oysters
4 to 6 servings as an appetizer
Kosher salt
10 to 16 Little Neck clams, rinsed
8 to 10 large oysters, scrubbed
2 lemons, quartered
Your favorite hot sauce
Line a platter with kosher salt.
Heat a charcoal grill to hot or set a gas grill to high. Place the clams in a single layer on the grate, and lay the oysters in a single layer with the cupped side down, to retain the juices.
Close the grill and cook just until the clams and oysters open, about 5 to 7 minutes, taking a peek after 3 minutes. Using tongs remove the clams from the grill, and remove each oyster the minute the top shell opens (even if it only opens slightly). Set the bivalves on the salt-lined platter, add a spritz of lemon or a dash of hot sauce, and serve.
