- 3 tablespoons fresh parsley
- 2 cloves garlic
- 1/2 teaspoon grated lemon peel
- 24 cherrystone or littleneck clams
- Hot pepper sauce (optional)
- To make gremolata garnish: Mix parsley, garlic, and lemon peel.
- To Grill Clams: Cook clams on a rack over medium-hot coals until shells open, 5 to 7 minutes. Remove with tongs. Discard unopened clams. Sprinkle gremolata over clams. Serve with hot-pepper sauce.