This is a recipe from Ina Garten that I tweaked a bit. It is quick and simple, and it cooks in 5 minutes. I threw in a little extra bail and garlic, as well as roasting my own tomatoes to add to the mixture instead of using sun dried tomatoes.
24 littleneck clams,scrubbed
3 cloves of garlic, minced
1/4 tsp. pepper
3/4 tsp salt
1/4 c. fresh basil, chopped
2 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1-1/2 c. fresh,toasted bread crumbs
1/4 c. toasted pignoli nuts
6 sundried tomatoes in oil, chopped( I roasted a bunch of grape/cherry tomatoes w/oil,salt & pepper instead)
2-1/2 Tbsp. butter,melted
Mix together all of the ingredients except the clams. Lay the clams out in a single layer on your grill, and they will begin to open over 5 minutes time. As soon as they are fully open, toss in a bowl with the bread crumb mixture,and toss well.Drizzle on the melted butter and serve.
Enjoy!
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