When they are this fresh out of the water, of course we had to have some on the half shell. I chose the smallest littlenecks for this as they tend to be the sweetest and left the shucking up to the guys. :)
Now it's time to BBQ!!
Rinse the clams in cold water and scrub them with a small scrub brush.
Place them directly on the grill, close the cover and keep it covered until the clams open.
While they are cooking, in a bowl combine 1/4 cup olive oil, a 1/4 teaspoon of pepper, a dash of salt, a small bunch of parsley cleaned and chopped, 3 large cloves of garlic peeled and chopped and a pinch of crushed red pepper (optional).
With tongs, open the clams fully while keeping them on the grill.
This and a glass of Prosecco made a very Happy Fourth of July!!!