Asparagus, served with grilled clams will leave you mouthwatering!
2 2/33 tablespoons Butter
3 cloves garlic, peeled, thinly sliced
1/2 teaspoon crushed red chili flakes
2 tablespoons parsley, minced
24 littleneck clams, well washed
Juice of 1 lime
Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.
Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.
Cook for 8-10 minutes, turning halfway through, until cooked through and clam shells fully open.
Drizzle the butter into the clam shells and serve.
Discard any clams that do not open.