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Suggested Serving Size

4 clams

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Ingredients

• 24 littleneck clams
• 1/4 cup unsalted butter, melted
• 2 garlic cloves, minced fine
• 2 tsp chopped fresh parsley
• 1 tsp chopped fresh dill
• 2 tsp fresh lemon juice
• 1/8 tsp salt
• Black pepper to taste
• Lemon wedges

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Preparation

1. Preheat a grill to high. Place the clams directly on the grill rack or in a large baking pan in a single layer and cover the grill. Grill until the clams just open, about 4 to 6 minutes (discard any clams that do not open). Use tongs to transfer to a large bowl (be careful to keep as much juice in the shells as possible).
2. Meanwhile, in a small bowl, combine the melted butter with the garlic, parsley, dill and lemon juice until well blended. Add salt and black pepper to taste.
3. Drizzle the clams with the butter sauce. Serve immediately with the lemon wedges.

Nutrition

Calories	94
Total Fat	6
Sat Fat	4
Cholesterol	92
Sodium	61
Total Carb	0
Fibers	0
Sugars	0
Proteins	4