“This recipe is good for and small clam, such as razor clams or littleneck clams. It makes a delicious appetizer as well.”
READY IN:
15mins
SERVES:
3-4
YIELD:
24 clams
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter in a saucepan, over medium heat, until it turns brown and is fragrant; remove from heat, stir in juice from one lemon, and set aside.
  2. Heat a large griddle, or cast iron skillet, over high heat; once very hot, coat with olive oil and place clams, hinge side down, if possible, on griddle or skillet.
  3. Cook until they open, about 5 minutes; turn over and cook until the meat just starts to brown ( cook in batches, if necessary).
  4. Transfer clams to a serving platter.
  5. Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: