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Grilled clams in chili-butter sauce

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May 21, 2008

Serves 4

1 cup (2 sticks) unsalted butter, at room temperature

1 cup white wine

2 cloves garlic, chopped

2 teaspoons crushed red pepper

6 dozen littleneck clams, scrubbed

8 thick slices French bread

1/4 cup chopped fresh parsley

Salt and black pepper, to taste

1. Light a fire on one side of the grill, using enough coals to fill a shoebox. When the flames die down and the temperature is hot, the coals are ready.

2. In a large shallow foil roasting pan, combine the butter, wine, garlic, and red pepper. Place the pan near the fire, not over it and cook for 2 minutes, stirring a few times, until the butter melts. Let the sauce come to a simmer, then slide the pan to the side of the grill away from the fire.

3. Place the clams on the hot side of the grill, directly on the grill grate. Cook for 8 minutes or until they pop open. With tongs, transfer the clams to the pan of butter sauce (discard any that do not open).

4. Lightly toast the bread on the grill. When all the clams are in the pan, stir them around in the sauce and sprinkle with parsley, salt, and pepper. Serve in the pan with the toasted bread. Adapted from “Grill It!”

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