3.0 – 1 reviews • Appetizer
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons herbes de Provence
- 1 clove garlic, smashed
- Kosher salt
- 24 littleneck clams, cleaned and scrubbed
- Sliced crusty bread, for dipping
Instructions
- Preheat a grill to medium-high heat.
- In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse.
- Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.
