18 littleneck clams 1/2 cup unsalted butter 2 teaspoons garlic, minced 1/4 cup dry white wine 1 tablespoon fresh lemon juice 1/4 teaspoon milk 1/4 teaspoon black pepper 1 tablespoon parsley, chopped
Scrub the clams and place them in several changes of cold salted water for an hour or two, to purge the sand.
While they are soaking, start the grill.
Prepare the sauce by combining the remaining ingredients in a small saucepan and heating slowly until the butter has melted; then simmer.
When grill is hot, place the clams on it, about 5 inches above the heat; cover them, and allow them to "steam" open. When the clams are fully opened, after about 5 minutes, carefully remove them from the grill. Try not to spill their juices.
Ladle a teaspoon of the butter sauce into each clam and serve immediately, with grilled garlic bread.
Fantastic. I always thought littlenecks were best raw, but after trying this recipe, I'll always grill them in the future. I replaced white wine with Vermouth, Heavy Cream with Half and Half and Chives with Cilantro. I have a 14 month old girl and she was drooling. Delicious!!!!!!!!!!!!
May 22, 2011
It turned out to be very good, however, I changed it a little bit in that rather than use a dry wine, I substituted a nice reisling. Secondly, rather than parsley, I used cilantro. I think it had a bit sharper taste than the original recipe.