Friday, June 03, 2011

Our newest additions to the seafood team are P. E. I. Mussels and Littleneck Clams. Here is a simple recipe for grilled clams and butter sauce.

18 littleneck clams

1 stick unsalted butter

2 teaspoons garlic, minced
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon milk
1/4 teaspoon black pepper
1 tablespoon parsley, chopped


Scrub the clams and place them in several changes of cold salted water for an hour or two, to purge the sand.

While they are soaking, start the grill.

Prepare the sauce by combining the remaining ingredients in a small saucepan and heating slowly until the butter has melted; then simmer.

When grill is hot, place the clams on it, about 5 inches above the heat; cover them, and allow them to "steam" open. When the clams are fully opened, after about 5 minutes, carefully remove them from the grill. Try not to spill their juices.

Ladle a teaspoon of the butter sauce into each clam and serve immediately

Remember, our seafood at Wheatsville is sustainable harvested!

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