Grilled Clams Oreganate

This is a good and easy appetizer to prepare for guests at outdoor BBQ events. This makes 6 appetizer servings or serves 2 as a main dish. Adapted from Barbecued Ribs, Smoked Butts and Other Great Feeds by Jeanne Voltz.

• Ready In: 20 mins
• Yields: 24 clams

Ingredients

• 24  hardshell clams
• 3  garlic cloves, minced
• 1⁄4 cup  minced fresh oregano
• 2  tablespoons  minced parsley
• 1  cup  fine dry breadcrumb
• 2  tablespoons  oil

Directions

1. Scrub clams thoroughly and discard any that are not live - hardshell clams close their shells when tapped if they are live.
2. Place clams on grill over hot coals.
3. In a small skillet combine garlic, oregano, parsley, bread crumbs and oil; stir together to form a crumbly mixture and heat at the edge of the grill while clams are roasting.
4. When clam shells open, after about 5 minutes, lift off the top shells using mitts to protect your hands; drop a spoonful of the herbed crumbs on each clam and heat a minute or two.
5. Serve at once.