Grilled Clams

Apart from binge watching the new season of Orange Is the New Black this weekend, I managed to make it to the farmer's market Sunday morning to pick up a few things for a barbecue we were hosting in our courtyard that evening. We ended up picking up these fresh clams and a whole sea bass from our favorite fish monger. Clams are the one shellfish I don't really enjoy raw, but drench them in a creamy white sauce or throw them over a grill, and I'll devour them immediately.  And, that's exactly what I did when I took these off the grill.  These clams, smothered in silky basil butter, mixed with the smoky juices, a spritz of lemon, and served with a side of crunchy grilled bread, were the perfect kick-off to our new backyard barbecue ritual.

And if you're like me, and usually hesitant on cooking shellfish, fear not.  This recipe is easy and I promise, you'll love these!

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Grilled Clams with Basil Butter makes 2 dozen

2 dozen clams

2 sprigs of fresh basil, chopped

1 stick of unsalted butter

A pinch of salt 1 lemon, cut into wedges

Build a fire in a charcoal grill (you can also use a gas grill on high).  Place clams on the grill rack and cover with lid.  Grill until clams pop open, about 5-7 minutes.  Discard any clams that do not open. Transfer clams to a serving bowl or plate, making sure to keep all the juices in the shell.

Prepare basil butter by melting butter in a small saucepan on medium-low heat (this can also be done on the grill). Add salt and basil, stirring continuously to make sure the butter doesn't burn. Remove from heat and drizzle over clams.

Serve clams with lemon wedges and a grilled baguette.