Larger shellfish

The preparation of oysters, clams, pullet carpet shells, and large razor clams is about the same as for small shellfish. However, if we wait until the shells open completely by themselves, the meat will be overdone and chewy. Instead, remove the grill wok from the kamado once they’re warm and use an oyster knife to pry them open. A clam opens just a bit, after which we cut it in half with a chef’s knife. You don’t really need a grill wok to grill large shellfish, but it’s just easier to help lift the shells out of the kamado in one swift movement.