Clams on the BBQ

When I throw clams on the BBQ I consider them cooked, done, and ready to eat when they open so all they get is maybe a splash of Franks Red Hot or some other kind of hot sauce and that's it.

I don't cook with already cooked clams

Mix bread crumbs/parm cheese and any other seasonings you like when clams open add melted butter and a bit of the bread crumb mixture then a lil more butter cook on BBQ until mixture turns a bit brown then eat

When the juice in the clam starts to sizzle on the grill, sprinkle on some pecorino. Works great on oysters too!

For the sauce, I typically do in a pot with clams but the same can be done on Bbq as follows:
Clean shell and lay clams on baking dish or aluminum pan (the throw away ones)
Add half a cup water, stick of butter, extra virgin olive oil, half cup dry white wine, lemon, fresh cilantro, parsley, red peppercorn flakes.

Heat bbq 350 and put tray in bbq close cover.

Grab two cans of snows chopped clams, drain and keep juice in container on the side

As clams open lower bbq flame, keep cover open, add in chopped clams, chopped garlic or sliced garlic, and little clam juice and a little water from the linguine that should already be Al dente’

Add pasta to clam sauce, toss, serve in big pasta bowl. Mangia

You can add or substitute ingredients as you like and adjust the liquid proportions as desired.