Grilled Clams with Herb Butter
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.
Mix first 5 ingredients in a medium bowluntil well blended. Season herb butter totaste with salt and pepper.
Build a medium-hot fire in a charcoal grill,or heat a gas grill to high.
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.
Dot clams with herb butter; let standuntil butter melts.
Serve warm with lemonwedges alongside for squeezing over.
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.
Trentadue La Storia ChardonnayThe 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.