Cook up some clams and give your backyard barbecue an instant beach bash vibe, even without the sand. This simple recipe makes a quick, savory appetizer with the fresh flavors of the sea.
INGREDIENTS
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30 littleneck clams, in the shell
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½ cup unsalted butter, room temperature
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1 tbsp. parsley, chopped
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1 tbsp. dill, chopped
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2-3 cloves garlic, chopped
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1 tbsp. lemon juice
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Salt and pepper to taste
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Lemon wedges for garnish
DIRECTIONS
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Preheat grill to high.
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Combine butter with parsley, dill, garlic and lemon juice, adding salt and pepper to taste.
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Place clams on grate and close the lid, grilling about 7-8 minutes until they open. Discard any clams that did not open!
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Carefully remove the clams from the grill with tongs and place on a platter. Add a little herb butter to each clam, allow to melt and serve