Food Network: Barbecued Buffalo Clams

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Barbecued Buffalo Clams
Recipe courtesy Brad's Restaurant

Ingredients
36 large littleneck clams
8 ounces butter, melted
2 lemons, juiced
1 French baguette
Buffalo Sauce, recipe follows
Pico de Gallo, recipe follows
10 ounces Parmesan, grated
Chopped parsley and lemon wedges, for garnish

Instructions
Prepare grill.

Wash and open clams. Remove the upper shell to create clams on the half shell. Combine the melted
butter and lemon juice. Place the clams on the hot grill and baste with the lemon butter mixture
frequently. Clams should take about 4 to 5 minutes to cook. Remove from the grill and reserve.

Meanwhile, slice the baguette into 1/4-inch slices. Place the bread slices on the grill and lightly
toast. Remove to a serving platter. Place a cooked clam on top of a bread slice. Spoon some of the
Buffalo Sauce on top of the clam; use sparingly. Top the sauce with a spoonful of the Pico de Gallo
and some grated Parmesan. Garnish with chopped parsley and lemon wedges.

Buffalo Sauce:
8 ounces melted butter, or clarified butter
12 ounces hot sauce (recommended: Frank's Red Hot Sauce)

Combine ingredients in a small bowl and mix together well.

Pico de Gallo:
1 large onion, diced
2 large tomatoes, diced
1 bunch fresh cilantro leaves, chopped

3 lemons, juiced
Salt and pepper

Combine vegetables and herbs in a small bowl. Add the lemon juice and
season, to taste. Mix well to incorporate all ingredients evenly.