Grilled Clams With Herb Butter

Ingredients for Grilled Clams With Herb Butter

• 110g (1 stick) unsalted butter, room temperature

• 1 tablespoon chopped flat-leaf parsley

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped spring onion

• 1 tablespoon fresh lemon juice

• Kosher salt and freshly ground black pepper

• 24 littleneck clams, scrubbed

• Lemon wedges

How to make Grilled Clams With Herb Butter

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.