Cuisine, July/August 1981
| 2 hours — 4 Servings | |||||||||||||||||
Ingredients
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InstructionsSoak clams in large bowl of cold water in refrigerator 1 hour; drain well. Prepare hot coals for grill. Mix butter, garlic, pepper and salt in small bowl. Place 1 tablespoon of butter mixture in center of each of four 14-inch squares of heavy-duty aluminum foil. Arrange 6 clams in single layer over the butter in center of each piece of foil. Gather up corners of foil; crimp and twist to seal. Grill 4 inches above coals, shaking bundles once or twice to distribute butter, until clams open, about 15 minutes. Remove bundles from grill as soon as shells open so that clams do not toughen. Serve immediately. |
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