My 6-year-old son just finished kindergarten last week and our summer has officially begun. American schools have a long summer break. It varies depending on school districts and which state you live in, but in my son’s case, he’ll have about 10 weeks off! Oh, I wish I have 10 weeks of vacation (…daydreaming…). When I was growing up in Japan, my summer break was just 5-6 weeks, and I thought that was long. I’m a bit worried about how to keep up with this active boy while my daughter still goes to preschool every morning during the summer. Today I’m sharing the Grilled Little Neck Clams recipe. Yes, finally. Thank you for waiting, to those who requested other clam recipes after my Japanese Clam (Sake Steamed Clams) post back in November. We eat clams once in a while but they didn’t make it to a post. Today’s recipe comes in very handy if you want to serve some quick seafood as an appetizer or on the side. The recipe is very simple and can be prepared in minutes. In my household, my husband does all the barbecues so he’s the chef today cooking my recipe, the barbeque clams. One of the reasons I enjoy summer is because it’s barbecue season, and that means I do a bit more of the eating and less cooking on weekends! Stay tuned for more delicious Japanese BBQ recipes coming up this month! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
