Open Fire Clams

If you are looking for new grilling ideas, try grilling clams on an open fire. We received this recipe from our friends who are in New York this weekend.

Ingredients:

1/2 cup unsalted butter, softened

 1/2 cup dry white wine

 1 tablespoon minced garlic

 1 teaspoon of black pepper

 2 tablespoons of tomato sauce

10 large hard-shelled clams (about 2 inches across), scrubbed

Sea salt

         Preparation:

        1- Put butter, wine, garlic, pepper and tomato sauce in a pan. Put the pan on grill near fire, not directly over it, and cook, stirring a few times, until butter is melted and mixture is fragrant, 3 to 5 minutes. Let the sauce come to a simmer.

        2- Place clams flat on hot side of grill, directly on grill grate and cook until they pop open, 3 to 7 minutes. Use tongs to transfer clams, with any juices, to the pan containing the sauce as they are done. (Discard any that do not open.)

        3- Carefully pour the sauce over the clams, keep the on a lower fire and sprinkle generously with parsley and sea salt to taste.

        4- Serve clams right out of the pan, along with the toasted bread to soak up the juices.

        Wine Pairing: Gorelli Old Friends - a unique blend of Saperavi and Carbenet