Grilled Clams With Fried Garlic

• 24 littleneck clams, well scrubbed
• 3/4 cup extra virgin olive oil, plus more to brush on clams
• Juice of 1 lemon
• 8 cloves garlic, peeled and thinly sliced lengthwise remove any green shoots in center
• 1/2 teaspoon hot pepper flakes

1. Prepare a grill for direct grilling over high heat.
2. Lightly brush the clams on both sides with olive oil.
3. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes.
4. (You could grill the clams on aluminum foil to catch juices.)
5. Pour the lemon juice into a baking dish large enough to hold the clams in one layer.
6. Transfer the clams to the dish with tongs, trying not to spill the juices.
7. Heat 3/4 cup olive oil in a small skillet on the grill.
8. When hot, add the garlic and cook until golden brown, 1 to 2 minutes.
9. Add the pepper flakes, and stir for 15 seconds.
10. Pour this over the clams.
11. Transfer the clams to 4 deep bowls.
12. Whisk the juices in the baking dish for 1 minute and pour over the clams.

littleneck clams, extra virgin olive oil, lemon, garlic, hot pepper

Taken from cooking.nytimes.com/recipes/1013675 (may not work)