Beer-Steamed Soft-Shell Clams

• 2 cups wood chips
• 2 pounds soft-shell clams
• 1/3 cup yellow cornmeal
• 1 tablespoon kosher salt
• 12 ounces room temperature medium-bodied beer, such as pale ale
• 1 cup warm water (100u0b0 to 110u0b0)
• 2 tablespoons minced garlic
• 1 lemon, thinly sliced

1. Soak wood chips in water for 1 hour; drain.
2. Place clams in sink, and cover with cool water. Rinse clams well, rubbing together to dislodge grit, and drain. Repeat until water is clear. Drain clams. Place in a large bowl, and cover clams with cold water. Stir in cornmeal and salt. Refrigerate and soak for 30 minutes.
3. Preheat grill to medium-high heat.
4. Remove grill rack; set aside. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan directly on heat element on bottom of grill; add wood chips to pan. Place grill rack on grill. Arrange clams in a grill-safe roasting pan, large shallow baking pan, or sturdy disposable foil pan. Pour beer and 1 cup warm water over clams; arrange garlic and lemon over clams. Place pan on grill; cover grill, and cook 15 minutes. Stir clams. Cover grill, and cook 5 minutes or until clams open. Discard any unopened shells.
5. Sustainable Choice: Lobsters & Steamers. Lobsters trapped off waters near the Northeast U.S. and Canada are smart options, as are wild-caught or farmed soft-shell clams.

wood chips, softshell clams, yellow cornmeal, kosher salt, warm water, garlic, lemon

Taken from www.myrecipes.com/recipe/beer-steamed-soft-shell-clams (may not work)