The weather has been amazing here and last night was the perfect night to grill. I was feeling "meated" out, so I picked up some gorgeous little New Zealand cockles (they're like baby clams) as well as some beautiful cleaned squid.
In a disposable half sheet pan, I smashed up about 4 cubes of frozen garlic, a swirl of olive oil, about 1 C. of white wine, the juice of a lemon, a big pinch of kosher salt and pepper and a handful of basil leaves that I tore up.
Preheat your grill to high. While the grill heats, marinade the squid and clams in the mixture.
When the grill is hot, remove the squid and place on the grill. Leave the cockles in the marinate and place the sheet pan right on the grill. Cover the grill and let cook for 3 minutes. The cockles are ready when they pop open.
Turn the squid once and keep cooking for another 3 minutes.
Once the squid are done cooking, add to the cockles, garnish with another few leaves of basil and serve with a green salad and a baguette to sop up all of the juices.
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