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.
More Posts on Grilling You’ll Love
- 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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