Servings: 6 (click to scale)
Ingredients
- 1/2 cup unsalted butter
- 3 each fresh garlic minced
- 1 1/2 each shallot minced
- 1 Tbsp lemon juice
- 3/4 tsp Worcestershire sauce
- 1/4 tsp celery seed
- 1/2 tsp fresh thyme
- 3 Tbsp fresh parsley chopped
- 1 1/2 tsp Tabasco Sauce
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 36 each little neck clams in shell
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Instructions
- Combine in a food processor the butter, garlic, shallots, lemon juice, Worcestershire, celery seeds, thyme, parsley, hot sauce, salt and freshly ground black pepper. Process until smooth. Hold cold until ready to use (may be done in advance). Before using, melt in a pot until it starts to bubble slightly, serve warm.
- Wash clams thoroughly, let sit in cold water 15 minutes, then drain.Pre-heat grill on medium high heat. Place onto grill and cover with a pan or lid. Cook until clams they open, place on a serving tray and serve with sauce.
Nutrition
Calories: 190kcal | Carbohydrates: 4g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Sodium: 380mg | Fiber: 0g
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