- 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
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.
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.