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 spot to read and relax on a summer afternoon.
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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 clams and corn turned out great and made a wonderful “vacation at the lake” meal.
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Clams and Corn on the Grill
- 3 ears corn on the cob
- white wine
- 2 dozen clams
- 4 jalapeno peppers *
- melted butter
- 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!!!
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