Top neck clams are the size clams in between littlenecks and cherrystones.
Serving: 10 to 12 as appetizer
INGREDIENTS:
3 dozen top neck clams
8 quarts water
1/2 cup cornmeal
1 (12-ounce) bottle beer
DIRECTIONS: 1. Upon bringing clams home from the fish market, set them in a large bowl or pot with water; sprinkle cornmeal over water. Keep in refrigerator for at least 2 hours, or until ready to cook.
2. Heat gas grill to high. Drain and rinse clams. Place on grilling rack.
3. As clams open, flip each one using tongs, so that the meat of the clam is on the bottom half shell. (As clams cook, they will naturally go to the top shell.) Pour 1 tablespoon of beer over each clam. Let sizzle 1 minute, then remove, using tongs, to large bowl. Let stand 5 minutes (clamshells will be too hot to handle immediately) and serve.
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