Grilled Clams with Garlic-Shallot Butter

1 stick Margarine

4 oz olive oil

1 large shallot, chopped fine

6 cloves garlic, chopped fine

Half a bunch of parsley, chopped fine

1/2 tsp black pepper

1 tsp lemon zest, chopped fine

4 dozen fresh Little Neck clams (discard any that do not open during cooking)

Melt margarine on medium heat.

Add the garlic and shallots and sauté 3-4 minutes. 

Remove from heat and add the oil and remaining ingredients.

Hold on the side in a large bowl.

Wash the clams free of any sand.

Place on a medium high BBQ grill and close top.

Clams will start to open in 3-4 minutes.

Once clams have fully opened, grab with tongs and place directly into the butter mixture. When handling the clams, try to save as much natural juice from the clam as possible.

When all the clams are open and in the butter, toss gently and serve immediately.

Some clams may not open or take longer to open. You can choose to still use them, but they will be a little tougher than the clams that opened quickly.

These clams go well with a crusty bread and chilled white wine.