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Beach Clam Bake
Author: Jackie
  • 8 tablespoons butter
  • 1 medium sized onion , finely diced
  • 3 cloves garlic , finely diced
  • 1 10 ounce can of diced tomatoes
  • 1 cup dry white wine
  • 1 cup seafood or vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 pounds fresh clams
  • 1 lemon , sliced into wedges
  • chopped parsley and thinly sliced green onions for garnish
  • French Bread
  1. Light your grill. Once coals are hot, place cast iron pan on top of the grill to get hot, about 10 minutes.
  2. Once pan is hot, melt butter.
  3. When butter is melted and begins to bubble, add onions and garlic. Sauté until they are soft and translucent, about 5 minutes.
  4. Add tomatoes, wine, stock, and salt and pepper.
  5. Once broth is hot and beginning to simmer, add clams.
  6. Cover pan with foil and cook until all of the clams have opened, stirring occasionally, about 20 minutes.
  7. Lightly grill bread.
  8. When clams are open, squeeze two lime wedges and sprinkle them with chopped parsley and sliced green onions.
  9. Serve immediately with a generous size piece of bread!