- 2 lbs Manila clams, scrubbed
- 1/2 cup (1 stick) unsalted butter
- 2 cloves (about 1–1/2 Tbsp) fresh garlic, minced
- juice from one lemon
- small handful fresh parsley, minced
- 1 Tbsp chives, minced
- kosher salt and freshly-ground black pepper, to taste
Prepare the lemon herb butter
- In a medium skillet, melt the butter over medium heat (on either on a range or outdoor grill). Add the garlic, and cook, stirring occasionally, until golden and fragrant, 1-2 minutes.
- Add the lemon juice and herbs and continue cooking for another minute. Season with salt and pepper, to taste. Set aside to cool.
Grill the clams
- Prepare a medium-heat charcoal fire, or heat a gas grill to medium-high.
- Place the clams directly on the grill (or preferably in a perforated grill pan). Cover with the grill lid, and grill until the clams just pop open, about 6-8 minutes. Discard any that do not open.
- Transfer the clams to a large platter or divide among bowls, reserving as much clam juice as possible. Spoon the butter over top. Serve immediately with fresh lemon wedges and crispy grilled bread. Enjoy!
Alternatively, you can steam the clams in a large skillet: Begin with step one, and add 1/2 cup of good dry white wine (something you would drink) along with the lemon juice and herbs in step two. Let simmer for a few minutes, then add the clams, cover, and let cook over medium heat until the clams just pop open, about 6-8 minutes.