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    Grilled Clams

    Cook up some clams and give your backyard barbecue an instant beach bash vibe, even without the sand.  This simple recipe makes a quick, savory appetizer with the fresh flavors of the sea.  



    • 30 littleneck clams, in the shell

    • ½ cup unsalted butter, room temperature

    • 1 tbsp. parsley, chopped

    • 1 tbsp. dill, chopped

    • 2-3 cloves garlic, chopped

    • 1 tbsp. lemon juice

    • Salt and pepper to taste

    • Lemon wedges for garnish



    1. Preheat grill to high.

    2. Combine butter with parsley, dill, garlic and lemon juice, adding salt and pepper to taste.

    3. Place clams on grate and close the lid, grilling about 7-8 minutes until they open. Discard any clams that did not open!

    4. Carefully remove the clams from the grill with tongs and place on a platter. Add a little herb butter to each clam, allow to melt and serve