Prep 5 mins
Cook 5 mins
I used to bring my assistant to a little restaurant near my store on payday and we would pig out on these clams. Be careful! Those shells stay hot for a LONG time!
- Make a nice charcoal fire in your grill and toss the clams onto it. Do not turn the clams or you will lose the juices. When they open remove them carefully with tongs and sprinkle with parsley and sea salt if you like.