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Recipes
August 2009

Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

By The Bon Appétit Test KitchenPhotography by Lisa Hubbard
Image may contain Animal Clam Invertebrate Sea Life and Seashell

Recipe information

  • Total Time

    35 minutes

  • Yield

    2 Servings

Ingredients

1

/4 cup (1/2 stick) butter, room temperature

4

teaspoons minced shallot

1

tablespoon minced fresh parsley

1

tablespoon fresh lemon juice

1

/2 teaspoon minced peeled fresh ginger

1

/2 teaspoon finely grated lemon peel

6

1/2-inch-thick diagonal baguette slices

2

pounds Manila clams, scrubbed

special equipment

13

x9x2-inch disposable aluminum baking pan

Need to make a substitution?

Preparation

  1. Step 1

    Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).

    Step 2

    Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

Nutrition Per Serving

One serving contains the following: = Calories (kcal) 476.6 %Calories from Fat 47.3 Fat (g) 25.0 Saturated Fat (g) 14.1 Cholesterol (mg) 105.6 Carbohydrates (g) 37.4 Dietary Fiber (g) 1.9 Total Sugars (g) 2.1 Protein (g) 22.7
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