Noah Galuten

Oh, yeah, grilled clams.

That's such a fun.

I completely ripped off from a restaurant in Connecticut.

Yeah.

Oh, yeah, it's great.

Really?

And they just sit.

You get a decent size.

You just sit it right on the grill.

You don't even have to.

You don't need any special equipment or nothing.

So the way I do the clams on the grill is kind of a fun one.

So you take a whole clam, throw it on the grill, just whole, nothing going on yet.

When it starts to open from the heat, you take it off, pry off that top shell, and then I take a little bit of cocktail sauce on one side, a little bit of drawn butter on the other side, put it back on the grill, and now it like bubbles and chars around the edges, and it's ready to rock, basically, once it gets any color on it.

Tongs, take them off and just let it sit for a second.

Slits, let it cool off and then go at it.

And then you're gonna basically, it's like your prep is that.

Then when everyone's ready, you just throw them back on the grill and then just tongs, take them off, serve them with like some, a little lemon wedge on the side.

Like on half of that open side and then half of the other.

So it's like, it's like a half and half cause they're open, sitting open.