Grilled Clams with Herb Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce. Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature |
1 tablespoon chopped flat-leaf parsley |
1 tablespoon chopped fresh dill |
1 tablespoon chopped scallion |
1 tablespoon fresh lemon juice |
kosher salt and freshly ground black pepper |
24 littleneck clams, scrubbed |
lemon wedges |
Directions:
1. Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
3. Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
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