Grilled Littleneck Clams with Lemon-Caper Butter

Live littleneck clams are encased in tightly shut shells. Discard any clams with loose or partially open shells. Prior to grilling, store clams in a bowl covered with a moist dish cloth or paper towel in the refrigerator, where they will remain alive for several days.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 5 mins
  • Stand: 45 mins soak

Grilled Littleneck Clams with Lemon-Caper Butter

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Directions

  1. Scrub clams under cold running water. In a 6- to 8-quart Dutch oven, combine 4 quarts cold water and 1/3 cup of the 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 peel, tarragon, and pepper. Beat with an electric mixer on medium speed until well mixed. Stir in capers.
  3. For a charcoal grill, 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.
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Nutrition Facts (Grilled Littleneck Clams with Lemon-Caper Butter)

  • Per serving:
  • 303 kcal ,
  • 24 g fat
  • (15 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 105 mg chol. ,
  • 946 mg sodium ,
  • 4 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 17 g pro.
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