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Adapted
from "The Thrill of the Grill" by Chris Schlesinger
and John Willoughby.
Yield: 4 servings as a light main course |
Wine
Suggestion
Sauvignon Blanc or Riesling
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This
dish can also be served over pasta.
36 littleneck clams, washed well
1/2 pound unsalted butter
3/4 cup white wine
2 1/2 lemons, cut in half
2 1/2 Tablespoons parsley, chopped
Salt and freshly cracked white pepper to taste
Combine the butter and wine in a shallow baking pan that can
hold all of the clams and withstand low heat on your grill.
Prepare the grill, half of the fire should be medium-heat, and
the other half medium-low.
Place the pan with the butter and wine in it on the low-heat
side of the grill, place the clams on the rack on the high-heat
side.
The clams will open when cooked. This should take about 8 minutes
to 11 minutes, depending on your fire.
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