Name: Steamed Clams with Ham, Bell Pepper, and Basil
Yield: Makes 6 first-course servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter; 3/4 cup diced smoked ham; 3/4 cup chopped red bell pepper; 2 garlic cloves, minced; 1/4 teaspoon dried crushed red pepper; 18 1/2-inch-thick baguette slices; Olive oil; 5 pounds littleneck clams (35 to 40), scrubbed; 1 cup Chardonnay; 1 cup (loosely packed) chopped fresh basil

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Steamed Clams with Ham, Bell Pepper, and BasilBrian Leatart

This recipe is part of a grill menu that includes Dijon and Tarragon Grilled Chicken and Grilled Corn with Roasted Garlic Butter .

Since you'll be lighting the grill to prepare the chicken and the corn for this menu, try steaming the clams in a pot on the grill as well. The grilled bread slices are good for soaking up the rich broth; if it is easier, the bread can be toasted in the broiler.