Grilled Clams with Colombo Butter

French West Indies

Preparation info
  • Serves

    4 to 6

    As an Appetizer
    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Clams are probably the last thing to come to mind when most of us think of grilled seafood. But grilling over or in the coals of a fire was most likely the first way man cooked bivalves, and the tradition survives in many regions, including the French West Indies, one of the birthplaces of barbecue. Colombo is a French West Indian curry powder made with rice as well as spices. Its nutty, spicy, aromatic flavor has an uncanny way of bringing out the sweetness of the clams. I’ve includ