Grilled Clams With Colombo Butter

Serves: 2
Total Calories: 406


8 tablespoons butter, salted (1 stick)
3 cloves garlic, minced
2 teaspoons colombo powder, homemade (see recipe under "Rub It In") or store-bought, or good quality regular curry powder, or more to taste
black pepper, freshly ground, to taste
2 dozens clams, littleneck or cherrystone (see note), scrubbed


1. Preheat the grill to high.

2. Melt the butter in a small, heavy saucepan over medium heat. Add the garlic and 2 teaspoons colombo powder and sauté until very fragrant and the garlic is softened but not browned, about 2 minutes. Remove from the heat and taste for seasoning, adding colombo powder and pepper as necessary the mixture should be highly seasoned.

3. If you have a fish or vegetable grate, preheat it on the grill grate for 5 minutes, then arrange the clams on it. Otherwise, arrange the clams directly on the grate. Grill until the shells open, 6 to 8 minutes.

4. Transfer the clams to serving plates or a platter, discarding any clams that did not open. Spoon a little of the colombo butter into each shell and serve immediately.

Serves 4 to 6 as an appetizer, 2 to 3 as an entrée

Note: Clams are graded by size, littlenecks being the smallest. For best results, do not use clams wider than 2 inches across for this recipe, or they will be too tough.

Nutritional Facts:

Serves: 2
Total Calories: 406
Calories from Fat: 400

This Grilled Clams With Colombo Butter recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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