This recipe for grilled clams is amazingly easy and delicious.
It was originally shared with Cookingnook.com readers by Michael from Plymouth, MA, USA. If you can’t get fresh clams there, where can you?
Michael’s recipe shows us how to cook clams perfectly every time. It is simple, but very flavorful.
- 1 stick butter
- 1/4 cup salsa verde, green salsa
- black pepper, ground
- 2 pounds littleneck clams
- Combine room temperature butter/margarine with salsa and pepper to taste. Roll into one inch diameter log and wrap with plastic then chill/freeze until firm.
- Grill cleaned clams over high heat until their shells open. Remove the shell half without flesh. Add a slice of compound butter (the butter salsa mixture) to each clam half and put back on the heat. When the compound butter/margarine has melted serve immediately.
Serves 2 to 4.
This grilled clam recipe is great for many special diets. It is a good diabetic recipe. It’s low carb and also gluten free as long as you make sure your salsa verde is gluten free (which they usually are).