We love to go clamming on Martha’s Vineyard with family and friends. It is fun to rake the sand and uncover clams, then cook them on the grill! I find it zen-like and soothing.
A few rules about clamming on the Vineyard. First, you must have a clam license specific to the town where you clam and clam only in the designated areas. A shellfish gauge to measure the size of the clam is necessary. Clams that fall through the indicator cannot be harvested. And you can only take a certain amount depending on the type of shellfish. A shellfish constable is at the clamming areas to enforce regulations and is very helpful to first-time clammers.
Once you have your license, clam racks, and floating bucket, head to one designated clamming area and go at low tide. You can check online. Some purest clam with hands only, so if you don’t have a rake, give it a try!
Once we’ve caught our allotment of clams can’t wait to cook them on the grill.
And freshly caught clams on the grill are absolutely delicious!
4 pounds clams
2 tablespoon olive oil
1/2 cup white wine
4 cloves garlic chopped
1/2 teaspoon crushed red pepper
1/4 cup finely chopped parsley
To remove the sand from the clams, soak in cold water and sea salt for 20 minutes to 1 hour. Use 1/3 cup salt per gallon of water. I like to use a lobster pot and put a colander in the post, then add the clams. Then remove the colander and clams from the pot. The sand and grit stay in the pot.
Heat gas grill to high. Scrub clams with a stiff brush to remove dirt and barnacles. Place the clean clams in an aluminum pan. Mix all the ingredients together and pour over the clams. Place pan on grill and close lid. Grill for 6-8 minutes or until clams open. Discard any clams that don’t open.
Use a tong to remove the clams aluminum pan to a serving plate. Serve with white wine and fresh bread.