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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

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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