Barbecued Buffalo Clams
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
59
Spice
42
Sweetness
41
Sourness
45
mins
Prep time (avg)
4
Difficulty
Ingredients:
36 large
Clam (littleneck)230 g
Butter (melted)280 g
Parmesan (grated)1 large
Onion (diced)2 large
Tomatoes (diced)1 bunch
Cilantro Leaves (fresh, chopped)1
SaltDirections:
1
Prepare grill
2
Wash and open clams
3
Remove the upper shell to create clams on the half shell
4
Combine the melted butter and lemon juice
5
Place the clams on the hot grill and baste with the lemon butter mixture frequently
6
Clams should take about 4 to 5 minutes to cook
7
Remove from the grill and reserve
8
Meanwhile, slice the baguette into 1/4-inch slices
9
Place the bread slices on the grill and lightly toast
10
Remove to a serving platter
11
Place a cooked clam on top of a bread slice
12
Spoon some of the Buffalo Sauce on top of the clam; use sparingly
13
Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan
14
Garnish with chopped parsley and lemon wedges
15
Combine ingredients in a small bowl and mix together well
16
Combine vegetables and herbs in a small bowl
17
Add the lemon juice and season, to taste
18
Mix well to incorporate all ingredients evenly