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"The belly rules the mind."--Spanish Proverb

Grilled Littlenecks Johnson Recipe

5 stars - based on 2 votes
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This recipe for Grilled Littlenecks Johnson is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 dz. littleneck clams, scrubbed well
6 oz. (1 1/2 sticks) unsalted butter
1/3 cup dry white wine
1 tbs. minced garlic(1 lg. clove)
2 tsp. smoked paprika
1 lemon, halved
3 tbs. chopped flat parsley
Directions:
Directions:
Heat up grill to medium heat. Put clams directly over heat.

For the sauce, if you have a ovenproof pan that can go on your grill, fine, otherwise do this step on the stove. Place the butter, wine, garlic and paprika in a 12-14 inch frying pan and melt the butter mixture and keep warm.

Keep grill covered and check clams to see if they are open, about 6-8 minutes. Transfer clams to the frying pan as they open, discard those not open after 8 minutes. Once all clams are done , stir butter mixture over clams and squeeze the lemon juice over it all. Sprinkle with parsley.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
I put the opened clams in a large pan and poured the butter mixture over the clams. The smoked paprika is a must, great flavor!
This recipe is from FineCooking.com

 

 

 

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