Clams Archibald

There once was a clam in a bucket...

Once again, as the leaves start to fall, I desperately concoct ways to use my grill before a 4 foot snowbank separates us for the winter. One of my favorite things to eat during the summer, raw, on the half-shell is that most modest of the mollusks, the quahog. Fine, but can you really grill a clam you ask? Yes. They are delicious, simple to prepare and basically only use one plate and a bowl (for the empties).

Delicious, easy, minimal dish washing? These are the hallmarks of any great grill recipe. As these are also the hallmarks of keeping your party boat on autopilot, as taught to me by my grandfather, W.S. Archibald, we shall name the dish after him.

Now, you can go clamming as I did, and subject yourself to the near artic temperatures of the Atlantic off New England while you blindly grovel in the sand, or you can just pop down to your local fishmonger. You see, because they can close up so tight that they created their own expression, clams travel and keep remarkably well. So when looking for clams, find ones with their "mouths" clamped shut.

You would send this one back.

Clams are named according to their size. The average white, round shaped clams are all quahogs, but little guys are called littlenecks (about 1" across), and big ones are called chowders (yes, they are best for chowder). The clams to buy for this recipe are in between, called cherrystones. They are not as tender as littlenecks (used mostly for steaming) but you don't want to try and manage fifty 1" clams popping open all at once on a grill, trust me.

Again, make sure the clams you buy are firmly, firmly closed. If you see one slightly open, give it a tap and if it immediately shuts then it's ok. No cracks or breaks in the shell. If, after cooking, the clams don't open, don't eat them. Easy. Scrub the outsides a little if they are sandy. Then grab some Buerre Maître D' and fire up the grill. Put them right on the grill, over medium high heat.

Leave enough room around each one to maneuver a knife in.

As they start to open (after about 2-5 minutes), sneak a smear of your Buerre Maître D' into the clam on the end of a knife. You want the little clam to simmer in the butter, inside the shell. You may have to flip the clam once it opens to make this happen, as they may open with the meat in the top shell (as the heat is greater at the bottom). Let it bubble for a minute or so and serve hot on a platter. Folks eat them right out of the shell.


This dish will instantly convert people who don't like clams. Try them with a good beer. This concludes Gastroliaison's recipe for Clams Archibald.