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Asparagus, served with grilled clams will leave you mouthwatering!

Ingredients:

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

Directions:

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.

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