Grilled Clams with Three Sauces With their distinctive salty-sweet taste and simple preparation, clams are well-suited for casual summer entertaining. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Prep Time: 15 mins Grill Time: 6 mins Stand Time: 45 mins Total Time: 15 mins Servings: 8 Ingredients 36 small hard-shelled clams, such as littlenecks (about 5 pounds) 1 recipe sauce, butter, or topper (below) Stewed Tomato Sauce ¾ cup bottled chili sauce 1 pint halved cherry tomatoes 2 tablespoon lemon juice 1 tablespoon adobe sauce ½ teaspoon sugar Tarragon Butter ½ cup softened unsalted butter 1 cloves minced garlic 2 teaspoon snipped fresh tarragon splash white wine Brandied Cherry Topper ½ cup cherry preserves 1 tablespoon snipped fresh chives 1 tablespoon brandy ¼ teaspoon ground black pepper Directions Scrub clams under cold running water. In a 6- to 8-quart stock pot stir together 4 quarts water and 1/3 cup salt. Add clams; let soak for 15 minutes. Drain, discarding water. Rinse clams. Repeat twice. Arrange clams in a single layer on rack of uncovered grill directly over medium-hot coals for 6 to 8 minutes, or until opened at least 1/2 inch, turning once. Remove clams as they open and keep warm while others cook. Discard unopened clams. Serve with topper. Makes 8 to 10 servings. Stewed Tomato Sauce In saucepan combine chili sauce, cherry tomatoes, lemon juice, and adobo sauce. Bring to boiling. Reduce heat; simmer, uncovered, about 30 minutes or until very thick. Season to taste with sugar. Makes about 1-1/3 cups. Each serving (with clams): 89 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 104 mg sodium, 4 g carbo., 0 g fiber, 15 g protein. Daily Values: 8% vit. A, 24% vit. C, 5% calcium, 89% iron. Tarragon Butter Each serving (with clams): 196 cal., 13 g total fat (8 g sat. fat), 71 mg chol., 66 mg sodium, 3 g carbo., 0 g fiber, 15 g protein. Daily Values: 16% vit. A, 21% vit. C, 6% calcium, 89% iron. In a bowl beat softened unsalted butter with an electric mixer on medium to high speed for 30 seconds. Beat in garlic and tarragon. Chill. To serve, place a dollop inside each grilled clam shell; splash with white wine. Makes 1/2 cup. Brandied Cherry Topper Each serving (with clams): 94 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 65 mg sodium, 5 g carbo., 0 g fiber, 15 g protein. Daily Values: 7% vit. A, 22% vit. C, 5% calcium, 89% iron. In a saucepan heat cherry preserves over low heat until warmed through. Remove from heat. Stir in chives, brandy, and pepper. Makes 1/2 cup. Print