For this recipe, which replicates a clambake at the beach, we use the grill in two ways: first, as a direct heat source, and second, almost as an oven. Most serious grillers dangle the probe end of a remote thermometer through the vent of the grill cover. This measures the temperature of the grill environment but not the actual cooking surface. We believe it is more useful to know the temperature where you are actually cooking the food, so we use what we refer to as the potato trick. Cut a potato in half and insert the probe through one half. Set the potato with the probe directly on the grate. The potato anchors the probe, so it will relay information in a steady fashion. This way, you know the temperature throughout the cook time.This recipe is from the Grill to Perfection cookbook. Click here for a list of places you can buy a copy.
Linguine with clams is a timeless classic that's easy to prepare and delicious any time of year. This Italian pasta dish gets a bit of an update with the addition of mussels and sweet bell peppers, but it still comes together very quickly once all the prep is done.
Click here to see A Pasta Cookbook for All Seasons.
My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice.