Grilled Clams With Herb Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon chopped fresh dill
- kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- lemon wedges
- 1 tablespoon chopped flat-leaf parsley
- 1/2 cup (1 stick) unsalted butter, room temperature
- 24 littleneck clams, scrubbed
- 1 tablespoon chopped scallion
- Carbohydrate 3 g(1%)
- Cholesterol 58 mg(19%)
- Fat 16 g(25%)
- Fiber 0 g(1%)
- Protein 9 g(18%)
- Saturated Fat 10 g(49%)
- Sodium 352 mg(15%)
- Calories 188
-
summer
wheat/gluten-free
bon appetit
peanut free
soy free
tree nut free
low cal
kidney friendly
quick & easy
grill/barbecue
seafood
sugar conscious
no sugar added
fourth of july
backyard bbq
pescatarian
green onion/scallion
parsley
butter
low sodium
grill
father`s day
appetizer
dill
shellfish
herb
clam
Preparation Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper. 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. Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
Preparation Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper. 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. Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
