Nothing feels more like summer than littleneck clams right off the grill. The herb lemon butter sauce is easy and delicious—a light touch that enhances the smoky clam flavor.
24 littleneck clams
1/4 cup unsalted butter, melted
2 garlic cloves, minced fine
2 tsp chopped fresh parsley
1 tsp chopped fresh dill
2 tsp fresh lemon juice
1/8 tsp salt
Black pepper to taste
Preheat a grill to high. Place the clams directly on the grill rack or in a large baking pan in a single layer and cover the grill. Grill until the clams just open, about 4 to 6 minutes (discard any clams that do not open). Use tongs to transfer to a large bowl (be careful to keep as much juice in the shells as possible).
Meanwhile, in a small bowl, combine the melted butter with the garlic, parsley, dill and lemon juice until well blended. Add salt and black pepper to taste.
Drizzle the clams with the butter sauce. Serve immediately with the lemon wedges.
Calories: 94; Fat: 6g; Saturated Fat: 4g; Cholesterol: 92mg; Sodium: 61mg; Carbohydrates: 0g; Fiber: 0g; Protein: 4g
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Date Last Reviewed: August 6, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor