Grilled Clams With Garlic (Butter) And Lime
I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.
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- Servings
- 4 Servings
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- Serving size
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1⁄4 recipe
Ingredients
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I Can’t Believe It’s Not Butter
- 2 3/4 tbsp
- 2 3/4 tbsp
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garlic (peeled, thinly sliced)
- 3 clove
- 3 clove
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crushed red pepper flakes (crushed)
- 1/2 tsp
- 1/2 tsp
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parsley (minced)
- 2 tbsp
- 2 tbsp
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littleneck clams (well washed)
- 24
- 24
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Juice of 1 lime
- 1
- 1
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Directions
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Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.
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Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.
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Cook as per directions for direct heat method for 8–10 minutes, turning halfway through, until cooked through and clam shells fully open. Drizzle the butter into the clam shells and serve. Discard any clams that do not open.