That image just about sums up what we were doing on the holiday weekend.
Hanging out at our cottage on Lake Ontario with great friends.
Laughing, catching up, cooking, drinking wine, kids swimming (too cold for me yet) and loving life.
Saturday we set up the big picnic table in the shade by the water.
We made a easy lakeside meal with warm garlicky potato salad (click here for recipe), cheeses and cold cuts and fabulous clams cooked on the BBQ.
So simple, so easy, perfect summer fare.

Clams on the BBQ
1/4 cup olive oil
4 Tbs white wine or champagne vinegar
1 Tbs of chili paste (sambal oelek) or 1tsp hot pepper flakes
2 cloves garlic crushed
1/4 cup chives and cilantro
Salt and pepper to taste

Prepping the clams: unwrap and inspect the clams, discard any broken or cracked clams.
Place in a large bowl and cover with cold tap water.
Let sit for 20 minutes, lift out of water rather than pour since sand will have accumulated at bottom of bowl.
Scrub each clam and place in clean container.

Add olive oil, vinegar, chili paste, garlic, and salt and pepper to large serving bowl.
Place clams on medium heat on BBQ.
Cover and check every few minutes for any that have opened.
Once opened transfer cooked clams to serving bowl with marinade.
Toss well.
Once all have cooked (any that have not opened discard) toss again in marinade and serve.