Clams on the grill?
Clams on the grill? You betcha!
Especially when they’ve been dug that morning (see below) and grilled over wine barrel staves on a wood burning grill. The technique is simple: grill the clams just until the shells open, then transfer them (taking care not to spill the tasty juices) into a broth made with garlic, onions, paprika, olive oil, and white wine. (Saute the former in the oil, then add the wine and boil for 3 minutes. If you look at the photo closely, you’ll catch a glimpse of Steven’s latest invention: a shellfish rack designed to hold clams, oysters, and mussels stable while you grill them.
Once you understand the principle, you can grill any shellfish, like these briny succulent oysters freshly harvested from Katama Bay. The sauce here is miso mayonnaise. You grill the oysters just long enough to poach them in their juices. They shouldn’t quite come to a rolling boil.
Of course, the real secret to great grilled shellfish is freshness and it doesn’t get much fresher than this.’
Here Steven’s son, Jake, (on the left) and his girlfriend, Pam, and his daughter, Betsy (right) and her boyfriend, Gabriel, pause from digging clams in Katama Bay.