Recipe Courtesy of Don Wright
This recipe comes from the author’s husband; his recipe does tasty justice to a pile of freshly-dug bivalves!
- ½ cup olive oil
- ¼ cup (2 ounces) butter
- 1 Tablespoon freshly chopped garlic
- 1 Tablespoon finely minced fresh tarragon
- ¼ cup finely minced fresh parsley
- ¼ cup Pernod (anise flavored liquor)
- juice of one lemon
- freshly ground black pepper
- 2 dozen little necks or cherrystones, scrubbed clean.
Make a nice hardwood or charcoal fire and let it burn down to ash-covered coals, or heat a gas grill until hot. Place all the sauce ingredients in fireproof pot or pan large enough to accommodate all the clams.
Arrange the clams in a single layer on their sides on the grill.
Put the pan with the sauce ingredients off to one side of the fire to heat to almost a simmer. After a couple of minutes, turn the clams over. When they start to spit out juice, pick them up with sturdy tongs, and drain the precious fluids into your sauce. When the clams have popped open more than a half-inch or so (sometimes plying them with your tongs gives them the hint that it’s time to open), move them carefully, shell and all, to the pot of sauce.
Toss them in the sauce and serve hot with crusty French bread or over pasta.