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<blockquote data-quote="moreluck" data-source="post: 753252" data-attributes="member: 1246">Grilled Clams with Garlic Cayenne Butter&nbsp;Great Grilled Clams, the butter makes these. &nbsp;&nbsp;&nbsp;2 dozen Little neck clams 1 pinch Cayenne pepper 4 tablespoon Unsalted butterchopped Chives2 teaspoon Lemon juice&nbsp;Instructions:&nbsp;1. Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.&nbsp;2. Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams? juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.3. Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.</blockquote>

[QUOTE="moreluck, post: 753252, member: 1246"] Grilled Clams with Garlic Cayenne Butter Great Grilled Clams, the butter makes these. 2 dozen Little neck clams 1 pinch Cayenne pepper 4 tablespoon Unsalted butter chopped Chives 2 teaspoon Lemon juice Instructions: 1. Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced. 2. Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams? juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open. 3. Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives. [/QUOTE]

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