Beer Clams on the Barbeque

by Rian Macdonald
(Powder Springs, GA, USA)

Being from Maryland, seafood was always in abundance and I always enjoyed eating it as a young child.

Clams are one of my favorite choices when it comes to eating seafood. There are many ways of preparing clams, but I have not had this way of cooking clams on the grill before in any restaurant.

It took me a few trial runs to realize that I needed to use a pie pan on top of the grill to cook the clams. The beautiful thing is that with the addition of the pie pan, it allows you to add your own flavors and ingredients to the BBQ clams. This dish is very versatile and fun for your guests and your creative mind.

Beer Clams on the Barbeque

Ingredients:
3 dozen littleneck clams (scrubbed)
Juice from ½ lemon
¼ cup Chef Rian’s BBQ sauce
2 teaspoons honey
1 large beef tomato, small dice
1 large white onion, small dice
6 ounces beer

Procedure:

1. Make a large foil-shaped bag crimped and able to close.
2. Put clams, lemon juice, BBQ sauce, honey, and beer in foil bag.
3. Fold foil bag closed, not too tightly, since clams must be able to open.
4. Put foil bag on the grill and close grill top. Cook for 15 minutes.
5. Clams will be opened and liquid will be bubbling.
6. Discard any unopened clams.

Serving Suggestion: Serve right on the foil, garnished with lemon wheel and parsley.