GRILLED CLAMS WITH LEMON BUTTER SAUCE
3 pounds of clams - (1500grams)
½ cup of butter - (125ml)
¼ cup of white wine - (60ml)
2 cloves of chopped garlic
½ teaspoon of freshly 12112i813m ground black pepper - (2.5ml)
Preheat barbecue to a high heat.
Scrub and remove beards from clams.
Using a medium size sauce pan, melt butter and add white wine, garlic, pepper
and set aside.
When barbecue is hot, place clams and mussels directly on rack and grill until
they open, remove and place into a bowl. Discard any shells that so not open.
Pour warm butter over clams and cover to keep warm.
Serve hot and lots of bread to mop up delicious broth.
Yields: 4 servings
