Clams & Pasta on the Grill

I know I've been a bit MIA lately. It's not that I haven't been eating or cooking. I've been busy. I went to California twice for work related things. I have to report on that too. I had some fantastic meals there. But until I get to that (if ever)...

I thought I might be able to get a little smokey-ness into the clams if I used the grill to cook my clam sauce. I'm not sure that it really worked but it did come out delicious.

1 T butter
1 shallot, minced
4 clove garlic, whole
2 dozen small clams*
1 - 1/2 c white wine
salt/pepper

1lb linguine
2 T parsley, chopped
Parmesan cheese

Start to cook pasta in boiing salted water. Place cast iron dutch oven on grill (or on stove top). Let it heat up a little and then add the butter. When it's almost melted add shallots, garlic, and a good pinch of salt. Cook until fragrant. Add clams and pour enough wine so that the clams are almost covered. Close lid of grill or cover with pot lid. Let cook about 3-4 minutes. Take a peak and carefully start to removed opened clams to a bowl. Continue to move all the clams to the bowl. If any do not open discard. Put pasta into the dutch oven and then take all the clams that from the bowl and mix into pasta. Stir in parsley and serve with parmesan cheese.

Easy peasy - dinner in about the time it takes to cook pasta.

*Make sure you clean your clams before using. Place the clams in a bowl of cold salted water. Sprinkle about 1T corn meal over the top. Gently mix. Refrigerate for about 2 hours. Pour off liquid and add ice to bowl. Put back into the refrigerator until ready to use. The cornmeal makes the clams spit out any sand or other gunk.

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