At my sister’s place for a summer BBQ, her husband Mark whipped up their signature summer appetizer while we sipped cold beer and prepared a butterflied leg of lamb for the grill.
So simple it doesn’t need a recipe, just a little direction:
- Preheat the BBQ.
- Press a clove of garlic into a ramekin, add 1/4 cup (50 mL) of butter – microwave until it’s melted – stir in juice of half a fresh lemon.
- Place well-scrubbed clams (littlenecks or cherrystone ) right onto the grill – put the BBQ lid down and cook until they open ( about 10 to12 minutes).
- Pull off the grill as soon as they open, careful not to spill the juice!
- Drizzle with garlic butter and slurp up.
Yum, yum, yum! Don’t forget the cold beer!
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