Grilled Clams With White Wine Butter Sauce

Yields: 4 servings

Ingredients

• 3 pounds (1.5 kg) clams
• ½ cup (150 ml) butter
• ¼ cup (60 ml) white wine
• 2 cloves garlic, chopped
• ½ teaspoon (2.5 ml) freshly ground black pepper

Directions

1. Preheat barbecue to a high heat.
2. Scrub and remove beards from clams.
3. In a medium size saucepan, melt butter and add white wine, garlic, and pepper. Set aside.
4. Place clams directly on rack and grill until they open, remove and place into a bowl. Discard any shells that do not open.
5. Pour warm butter over clams and cover to keep warm.
6. Serve hot with lots of bread to mop up delicious broth.