At the stove
Make the recipe
- Drain the clams, reserving the liquid.
- In a saucepan,combine clam liquid,clamjuice,catsup, oil,Worcestershire sauce, lemon peel,lemon juice, onion, and garlic.
- Bring to a boil.Reduce heat andsimmer,uncovered, 30-35 minutes,or until desired consistency.
- Stir in the parsley and clams.
- Place chicken pieces, bone-side down, overmedium coals.
- Grill35 minutes,or until well browned.Turn chicken.
- Grill 20-25 minutes more, oruntil chicken is tender.
- Brushchickenoftenwith sauceduringthelast10 minutes of grilling.Serve with the remainingwarmsauce.
Transcription review
This cooking text was read from the supplied card. Compare measurements, temperatures, and preservation instructions with the card image while the collection receives final editorial review.
This cooking text was read from the supplied card. Compare measurements, temperatures, and preservation instructions with the card image while the collection receives final editorial review.
Source and editorial notes
Official recipe card supplied by the collection owner. The structured text was transcribed from the card and awaits final line-by-line editorial review.
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