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Grilled Clams With Garlic (Butter) And Lime
4servings
Recipe by
Chef Steve Petusevsky
Source
Sizzle & Smoke
Photo by
Photography by Eric Hinders/Mittera; food styling by Skyler Myers/Mittera
How to Make Grilled Clams With Garlic (Butter) And Lime
I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.
4servings
1⁄4 recipe
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Step-By-Step Instructions:
- Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.
- Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.
- Cook as per directions for direct heat method for 8–10 minutes, turning halfway through, until cooked through and clam shells fully open. Drizzle the butter into the clam shells and serve. Discard any clams that do not open.
Nutrition facts
4 Servings
-
Serving Size
1⁄4 recipe
- Amount per serving Calories 90
-
Total Fat
6g
- Saturated Fat 1.4g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 370mg
-
Total Carbohydrate
3g
- Dietary Fiber 0g
- Total Sugars 2g
- Added Sugars 0g
- Protein 7g
- Potassium 190mg
- Phosphorous 95mg
Ingredients
I Can’t Believe It’s Not Butter
2 3/4 tbsp
garlic (peeled, thinly sliced)
3 clove
crushed red pepper flakes (crushed)
1/2 tsp
parsley (minced)
2 tbsp
littleneck clams (well washed)
24
Juice of 1 lime
1
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