Grilled Clams with Herb Butter

Name: Grilled Clams with Herb Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp chopped flat-leaf parsley; 1 Tbsp chopped fresh dill; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh lemon juice; 6 servings Lemon wedges; 24 littleneck clams, scrubbed; 1 Tbsp chopped scallion; 118 milliliters (1 stick) unsalted butter, room temperature

This gluten free, primal, and pescatarian recipe serves 6. One portion of this dish contains roughly 2g of protein, 15g of fat, and a total of 146 calories. The Fourth Of July will be even more special with this recipe. A mixture of lemon wedges, littleneck clams, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mix first 5 ingredients in a medium bowluntil well blended. Season herb butter totaste with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Build a medium-hot fire in a charcoal grill,or heat a gas grill to high.

Equipment you will use

Grill

Place clams ongrill rack and cover grill with lid. Grill untilclams just open, 6-8 minutes (discard anythat do not open). Use tongs to transfer to aplatter, being careful to keep as much juicein the shells as possible.

Ingredients you will need

Pasta Shells

Clams

Equipment you will use

Grill

Tongs

Dot clams with herb butter; let standuntil butter melts.

Ingredients you will need

Butter

Clams

Serve warm with lemonwedges alongside for squeezing over.

Equipment

Grill

Tongs

Ingredients

Servings:

1Tbsp

chopped flat-leaf parsley 1Tbsp

chopped fresh dill 6servings

Kosher salt and freshly ground black pepper 1Tbsp

fresh lemon juice 6servings

Lemon wedges 24

littleneck clams, scrubbed 1Tbsp

chopped scallion 118milliliters

(1 stick) unsalted butter, room temperature

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.