Grilled Clams with Lemon-Ginger Butter and Grilled Baguette
Succulent Manila clams grilled to perfection and served with a bright, flavorful lemon-ginger butter sauce. Accompanied by grilled baguette slices perfect for soaking up the delicious juices.
Ingredients
- •¼ cup butter
- •4 teaspoons shallot
- •1 tablespoon parsley
- •1 tablespoon lemon juice
- •½ teaspoon ginger
- •½ teaspoon lemon peel
- •6 slices baguette
- •2 pounds Manila clams
- •1 piece aluminum baking pan
Cooking Instructions
- 1.
Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
10 min
- 2.
Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.
4 min
