Grilled Clams With Herb Butter
Fresh littleneck clams grilled until just opened, then topped with a flavorful herb butter made with parsley, dill, scallions, and lemon juice. A perfect summer seafood dish that's both elegant and easy to prepare.
Ingredients
- •½ cup unsalted butter
- •1 tablespoon parsley
- •1 tablespoon dill
- •1 tablespoon scallion
- •1 tablespoon lemon juice
- •to taste salt and pepper
- •24 pieces littleneck clams
- •1 to serve lemon wedges
Cooking Instructions
- 1.
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
5 min
- 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.
8 min
- 3.
Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
2 min
