If rosting on the grill or on a fire grate, place about 4-5 inches above the coals and roast until clams open. This usually takes about 10 minutes.

If rosting in the oven, bake (roast) at 350º F for about 10 minutes or until they open.
Do not overcook - when they start to open, they are done!

Place a bit of butter inside the shell opening while hot. If desired, this is the time to also hit the clams with lemon or tabasco. The clams will baste in the butter and will be perfect to eat in about 1 minute

Excellent with cocktail sauce, or vinegar or tabasco sauce

Clam Spaghetti:

You can also cut the cooked clam up and add to spaghetti sauce instead of hamburger and create a very unique taste experience with spaghetti. It tastes a lot better than using canned clams. Perfect for that person you really want to impress, including yourself.

Clam Safety:

Clams in shell should be alive or at least fresh when cooked, as they can foul quickly. Clams should be tightly closed when alive. They can remain alive in the refrigerator for up to 7 days (38º-40º F). If shell is open or does not tightly close when tapped on, discard it.

Live clams may also be frozen in a heavy freezer bag for up to 3 months.

Clams should be washed before cooking by scrubbing shell under cold water.