Source: Barefoot Contessa


1 ½ cups coarse bread crumbs, toasted

2 cloves garlic, minced

3 Tbsp good olive oil

2 Tbsp fresh lemon juice

6 sun-dried tomato halves in oil, drained and coarsely chopped

½ cup chopped fresh basil leaves

¼ cup toasted pine nuts

¾ tsp kosher salt

¼ tsp freshly ground black pepper

24 littleneck clams, scrubbed clean

2 ½ Tbsp melted butter


Heat a gas grill or prepare a charcoal grill with hot coals. Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.

When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.

© Barbara Deitch 2020