Grilled Clams With Lemon-Cayenne Butter

Ingredients

• 1 large garlic clove, minced
• Large pinch kosher salt, more to taste
• 4 tablespoons unsalted butter, melted
• 2 teaspoons freshly squeezed lemon juice, more to taste
• Pinch cayenne pepper
• 2 dozen littleneck clams, scrubbed
• Chopped fresh chives, for serving

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    358 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 113 milligrams cholesterol; 1194 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
2. Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams’ juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
3. Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.

2 minutes