Steamed Little Neck Clams with Drawn Garlic Butter

This dish is so simple & my husband loves, loves, loves it! Honestly, the only trick is to make sure you get really fresh seafood. Ingredients:
24- Little Neck Clams
1 stick of Butter
2-3 cloves of Garlic, minced
1 tbsp fresh Parsley, chopped
Heat the grill to medium heat. Clean all of the closed clams by scrubbing them under running cool water. You want to make sure you get all the sand & grit out of them. If any of your clams have opened up, make sure that they are still alive by tapping them on the counter. If the clam doesn't close back, discard it. Place the cleaned clams on the grill & cook until they start to open, 17-22 minutes. If a clam doesn't open after 22 minutes or so, discard. While the clams are cooking, melt the butter on medium/ high heat in a small skillet or sauce pan. Add the minced garlic & cook until golden. Using a small spoon, scoop out the milk solids that accumulate at the top & discard. Keep the garlic butter warm on low heat until the clams are ready. When the clams are finished cooking, plate them in a shallow bowl (I used a pasta bowl). Pour a little of the garlic butter directly over the clams then pour the rest into dipping bowls. Sprinkle the parsley over the clams. Serve immediately with the garlic butter to dip.

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