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Grilled Clams with Lemon Butter

Manila Clams are most often sold by the pound, but we purchase by the dozen. Count 12 -18 per person, depending on whether you are serving them as an appetizer or the meal; but always add another dozen in case some don’t open. The sauce is easy to increase depending on number of people. We use 3 dozen clams for 2 people.

Serve with lots of grilled bread for dipping. *The bread has the Carbs, there are very few in the sauce.

Course Appetizer, Main Course
Cuisine American, Canadian, Japanese
Keyword Butter, Lemon Juice, Manila Clams, White Wine

Ingredients

  • 3 dozen Manila Clams 0 CHO
  • 1/3 cup dry white wine 2 CHO
  • ½ (114) gr cup butter 0 CHO
  • 1 TBSP fresh lemon juice 0 CHO
  • ½ TBSP fresh parsley chopped 0 CHO
  • ½ TBSP fresh thyme chopped 0 CHO
  • ½ TBSP fresh chives chopped 0 CHO
  • Dash of cayenne 0 CHO
  • Fresh lemon slices to garnish 0 CHO

TOTAL CHO 2 CHO

*CHO FOR BREAD WILL DEPEND ON YOUR PRODUCT AND SERVING SIZE

Instructions

  1. We always buy fish, shellfish, and seafood from a reputable fish store. Products are fresh and cleaned. Store clams in the refrigerator over a dish of ice, not in the plastic bag they come home in.
  2. Start the grill and heat to 450.
  3. Place clams on a grill grate and place on barbeque with cover closed.
  4. Meanwhile, heat butter, wine, lemon, and herbs in a small saucepan. Bring to a boil, reduce heat and simmer until clams are done.
  5. After 5 minutes start checking the clams. They will “pop” as they open and once open, you can remove them from the grill and place on a serving platter. The grill won’t be closed all the time from here on in.
  6. Place thick cut pieces of bread on grill beside the clams. (Because we dip the bread in a butter sauce, we don’t oil them, but go ahead if you want to.)
  7. Once all/most clams have opened (about 8 – 10 minutes), discard any that haven’t and serve.
  8. We place clams in a dish and pour some butter lemon sauce over and dip away!