We have a bed on our front porch at the cottage which overlooks the lake. (You know – the porch with the plaid floor). It’s the perfect shady spot to read and relax on a hot summer afternoon.
I was lounging and browsing through an old Martha Stewart Magazine and came across a recipe that steamed clams and “coins” of corn in the same pot.
I thought I’d like to try something similar but I wanted to cook everything on our charcoal grill instead.
The corn is marinated in white wine, and hot peppers are grilled alongside the clams and corn. The combination is amazing!
The clams and corn turned out great and made a wonderful “vacation at the lake” meal.
We have a nice Weber Grill. We don’t like using starter fluid for our charcoal, so we always use a metal fire starter. You just crumple a sheet of newspaper and place it in the bottom, and then fill the top with charcoal briquets. Depending in the wind, it’s generally ready to pour on to the grill grates in 20 – 30 minutes.
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Ingredients
- 3 ears corn on the cob
- white wine
- 2 dozen clams
- 4 jalapeno peppers *
- melted butter
Instructions
- Prepare a charcoal grill for cooking.
- Shuck the corn on the cob.
- Cut the ears of uncooked corn into 1 inch rounds.
- Marinate the corn in some white wine as you prepare the rest of the meal.
- Wash the clams; halve and seed the jalapeno peppers.
- Place the corn, clams, and peppers onto the hot charcoal grill at the same time.
- Brush melted butter and a little of the wine from the marinade onto the corn as it cooks.
- Turn both the corn and the peppers after 5 minutes or so.
- The clams are done when they open up wide; everything should be ready in about 10 minutes. Simple and delicious!!!
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
karen reeve says
Looks yummy. Reminds me of a crawfish or shrimp boil. Everything is cooked in the same pot outside. We get the water boiling and add crab boil seasoning. Start with small red new potatoes and whole onion. As the potatoes are close to cooked add hunks of smoked sausage then corn maybe whole mushrooms last the seafood. Let it sit for a few minutes. Drain it. Dump it out on newspapers in the middle of the table. Eat with cocktail sauce.
Susan says
Sounds fantabulous!!!!!
Backyard Chicken Lady says
How do you cut the cob rounds? My daughter has been searching for a tool to do that because every time she tries the corn just gets massacred by the cutting/sawing process. Do you have a special tool or are you just talented?
Susan says
I guess I’m just talented. 😉 It is a messy job, but I just used a strong knife and I also twirled the cob as I cut. At the point that it stopped being easy, I just broke the cob the rest of the way. It seems to work well.
Laurie@glutenfreeyummy says
You got me at the melted butter with a little wine! What a fun way to cook clams. I have a little linky party going on if you are interested in sharing this recipe.
http://www.glutenfreeyummy.com/alive-thrive-thursday/
Holly @ Your Gardening Friend says
That looks delicious. I hadn’t thought of putting clams on the grill with corn. I recently had some grilled asparagus, though, and it was delicious.
Susan says
We put everything on the grill!