Grilled Littleneck Clams with Lemon-Caper Butter
ACTIVE: 20 minutes TOTAL: 1 hour 10 minutes
Live littleneck clams are encased in tightly shut shells. Discard any clams with loose or
partially open shells. Prior to grilling, refrigerate clams in a bowl covered with a moist
dishcloth or paper towel.
36 littleneck clams in shells (about 21/4 pounds total)
1 cup salt
1/2 cup butter, softened
2 teaspoons finely shredded lemon zest
1 teaspoon finely snipped fresh tarragon
1 teaspoon freshly cracked black pepper
2 tablespoons drained capers, coarsely chopped
1. Scrub clams under cold running water. In a 6- to 8-quart Dutch oven, combine 4 quarts
cold water and 1/3 cup salt. Add clams; soak for 15 minutes. Drain, discarding water. Rinse
clams. Repeat soaking, draining and rinsing two more times.
2. Meanwhile, in a small bowl, stir together butter, lemon zest, tarragon and pepper. Beat
with an electric mixer on medium speed until well mixed. Stir in capers.
3. Grill clams in a single layer on the rack of an uncovered grill directly over medium-hot
coals for 5 to 8 minutes or until clams open at least 1/2 inch, turning once halfway through
grilling. Remove clams as they open and keep warm while others cook. (For a gas grill,
preheat grill. Reduce heat to medium-high. Place clams on grill rack over heat. Cover and
grill as above.) Discard any unopened clams. Serve clams with butter mixture.
Calories 303, Fat 24g (sat 15g), Cholesterol 105mg, Carbs 4g, Total sugars 0g, Protein 17g,
Fiber 0g, Sodium 496mg.