Grilled Clams Casino BBQ Bob Style

INGREDIENTS

• 3 dozen Cherrystone clams (2-3” shells)
• 1½ C Panko breadcrumbs
• 1 stick of butter
• 1 large finely chopped shallot
• 1 finely chopped poblano pepper
• 1 finely chopped jalapeno pepper
• 1 tsp. red pepper flakes
• ½ C. chopped parsley
• 12-14 pcs. finely chopped prosciutto
• 1 C. white wine
• 2 lemons cut into wedges

DIRECTIONS

1. Set charcoal grill to 300°F over direct heat
2. In a skillet, melt ½ stick of butter over med-high heat
3. Add panko breadcrumbs and sauté until browned. Transfer to a bowl to cool
4. In a large pot, cover and steam clams for approximately 10-12 minutes or until shells have opened
5. Using tongs, transfer each clam to a bowl. Pry off the top shell of each clam and remove the clam from the bottom shell (only discard the top shell)
6. Finely chop each clam and set aside
7. In a skillet, melt ½ stick of butter over med-high heat
8. Add shallots, prosciutto, red pepper flakes, poblanos, and jalapenos. Sauté for 4-5 minutes
9. Add white wine and reduce over medium heat for a few minutes
10. Remove the skillet from the heat and stir in panko and parsley. Let cool for 10 minutes.
11. Spoon and tightly pack the mixture onto each clam shell
12. Place the clams on the grill for approx. 20 minutes or until golden brown and cooked through (140°F – 150°F)
13. Squeeze fresh lemon over the clams and serve immediately with ice cold beers!