Clam Parcels With Garlic Butter
From foxc 16 years ago
- 15 minutes to make
- Serves 2
Perfect served with crusty bread and a full bodied glass of red wine
Ingredients
- 1kg vongole clams shopping list
- 125g unsalted butter, softened shopping list
- 2 garlic cloves crushed shopping list
- 2 tablespoons chopped fresh parsley shopping list
- grated zest & juice of lemon shopping list
- salt & pepper shopping list
- drizzle olive oil shopping list
How to make it
- Wash the clams under cold running water & scrub the shells. Discard any with broken shells or that refuse to close when tapped lightly with a knife. Shake well & divide between 2 large pieces of foil.
- Divide the butter, garlic, parsley & zest between the 2 clam parcels. Give a squeeze of lemon a good grind of pepper, pinch of salt, drizzle olive oil over each. Wrap the foil over the clams & seal the edges to form parcels.
- Preheat the barbecue on medium high heat, then place the parcels onto the grill & cook for 6-8 minutes. Check 1 parcel to see if the clams have opened and are ready to serve if not return to the heat a little longer.
- Serve immediately with crusty bread.
People Who Like This Dish 3
- cheryilyn Salem, OR
- mamalou Attleboro, MA
- zereh Redmond, WA
- foxc Brisbane, AU
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mamalou
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" It was excellent "