Barbecued clams

By Bryan Miller

Published April 30, 1983

Total Time
10 minutes
Rating
3(5)
Comments
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Featured in: A DIFFERENT CLAMBAKE

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Ingredients

Yield:Eight servings

  • 2 dozen Cherrystone clams (see note)

  • 1 cup barbecue sauce

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

16 grams carbs; 13 milligrams cholesterol; 97 calories; 1 gram fat; 621 milligrams sodium; 7 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place clams on hot grill until they open.

  2. Step 2

    Remove the top part of shell and brush clam tops with barbecue sauce. Place on grill for a few minutes to heat sauce. Serve immediately.

Tip

  • To serve 15 people, you will need at least double this amount of clams and sauce.

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