Ingredients Jump to Instructions ↓

  1. 36 large littleneck clams

  2. 8 ounces butter, melted

  3. 2 lemons, juiced

  4. 1 French baguette Buffalo Sauce, recipe follows Pico de Gallo , recipe follows

  5. 10 ounces Parmesan, grated Chopped parsley and lemon wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Prepare grill. Wash and open clams. Remove the upper shell to create clams on the half shell . Combine the melted butter and lemon juice. Place the clams on the hot grill and baste with the lemon butter mixture frequently. Clams should take about 4 to 5 minutes to cook. Remove from the grill and reserve. Meanwhile, slice the baguette into 1/4-inch slices. Place the bread slices on the grill and lightly toast. Remove to a serving platter. Place a cooked clam on top of a bread slice. Spoon some of the Buffalo Sauce on top of the clam; use sparingly. Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan . Garnish with chopped parsley and lemon wedges.


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