• 3 dozen littleneck clams
• 1 small onion, minced
• 1/2 cup butter
• 2 tablespoons minced fresh parsley
• 2 small cloves garlic, minced
• 1/4 cup lemon juice
• Freshly milled pepper to taste

Method

Scrub clams carefully.  Discard any clams that will not close or any that are cracked.

Melt the butter and stir in onion, parsley, lemon juice, garlic and pepper.

Tear six long sheets of heavy-duty aluminum foil (or use doubled if you don't have heavy-duty) and put six clams in the middle of each sheet.  Spoon the melted butter mixture evenly into each of the six sheets.  Close tightly with the seal at the top.

Steam clams over a hot grill, placing them about 6 inches above the hot coals.  Cook for 7  to 10 minutes.  Change the position of the packets as they cook, moving from inside to outer edge of the grill.

You can serve the packages unopened in bowls to allow each person to open their own or you can open the packets into one large serving bowl.

Serves: 6

Contributor: Geraldine Minne

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