Things You'll Need:
- 6 to 8 oysters per person
- 1 lb. clams per person
- garlic
- butter
- Barbecue Grills
- Grill Utensils
- Scrub Brushes
- Groceries
- Oyster Knives
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Step 1
Make sure the oysters and clams are alive. The shells of hard-shell clams and oysters should be tightly closed, and soft-shell clams should react to your touch.
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Step 2
Scrub the oyster shells with a stiff brush under a running faucet. Rinse well.
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Step 3
Rinse any dirt off the clam shells.
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Step 4
Heat up your barbecue. Make sure the greased grill is 4 to 6 inches above the hot coals.
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Step 5
Place the oysters and/or clams on the grill so that none are overlapping. Place oysters so that they're resting on their deeply curved halves of their shells so that their juices don't run out.
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Step 6
Remove clams from heat when their shells open wide - after about 3 minutes.
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Step 7
Remove oysters from heat when their shells just start to open - after about 4 minutes.
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Step 8
Use a fork to remove the oyster or clam meat from the shells.
Comments
Anonymous said
on 11/22/2005 I've developed a new grate (see www.greatgrate.com) which has a "no spills" design. It will both cook and serves bivalves with delicious results.