Clams on the Grill

Dinner last night was skillet roasted clams on the grill. Simple. Put a couple dozen clams in a bowl of cold water in the refrigerator for a few hours so they burp out the sand. Light the fire. Put into your skillet a glass of white wine, a quarter stick of butter, some garlic, salt, pepper, a chopped scallion, whatever herbs you have at hand--I used some thyme. Add the clams just before you go outside. Once you've set the coals for direct heat, put the skillet on center the grill. Lay some sliced French bread on the edges of the grill to toast; don't let it burn. Once the clams are opened, serve directly from the skillet with the bread to sop up the juice. You should sprinkle some chopped parsley over this before you serve, but we were out. We served with a sauvignon blanc, but it could easily work with any dry white or a cold beer.