Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the Clams:
1 cup butter (240 ml), diced, cold
2 teaspoons (10 ml) smoked paprika
2 garlic cloves, minced
1 teaspoon (5 ml) fresh thyme, chopped
½ teaspoon (2.5 ml) coarse salt
½ teaspoon (2.5 ml) fresh ground pepper
1 teaspoon (5 ml) vegetable oil
¼ cup (60 ml) water
24 clams, scrubbed and cleaned
½ lemon, juiced
For the Garlic Bread:
Baguette
¼ cup (60 ml) butter, melted
3 cloves garlic, minced
Salt and pepper
To Finish:
1 teaspoon (5 ml) red pepper flakes, to garnish
¼ cup (60 ml) parsley, chopped, to garnish
Method:
For the Clams:
In a small pan pour vegetable oil, let it heat then add paprika, garlic, thyme, salt, and pepper. Stir to combine.
Add water to the pan reduce for 1 minute then, while stirring, add the butter until combined to make butter sauce, Set aside.
Heat the barbeque to medium-high or 375 F (190 C).
Put the clams on the grill.
Close the lid of barbeque.
After 5 minutes, open the lid. Clams should be opened and cooked.
Discard any clams that have not opened.
For the Garlic Bread:
In a bowl combine butter, garlic, salt and pepper.
Simmer on low heat for 10 minutes until soft and lightly caramelized.
Slice baguette lengthwise, brush cut side with some garlic butter.
Char on grill for 1 minute, cut side down, flip add the remainder of garlic butter to cut side
Turn off heat.
To Finish:
In the pan of butter sauce add clams and toss.
Squeeze on juice of ½ lemon.
Sprinkle red pepper flakes and parsley over top of the clams.
Pour clams and butter sauce onto a platter.
Rough chop the garlic bread and serve with the clams and sauce.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.