Ingredients
4 lbs of little neck clams, scrubbed clean
(1 lb/person - approx 10 clams)
1/2 Cup (1 stick) salted butter
1 large shallot, chopped finely
2 large cloves garlic, minced
1/2 Cup dry white wine
2 tsp freshly squeezed lemon juice
1/2 tsp red pepper flakes
Preparation
(1) Pre-heat your grill to medium…while grill is preheating, prepare sauce. (2) Melt butter in a small pan over medium heat. Add shallot and garlic. Cook and stir until shallot is softened. Add wine, lemon and red pepper flakes, continue to cook until heated through. (3) Add clams to grill. The clams will begin to open between 5-10 minutes on the grill. Carefully pull each clam off individually as the open wide. Place clams in a large bowl. (4) Pour the garlic-shallot wine sauce over the top of the clams and mix gently. Serve immediately
