This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.

Ingredients

• 1 1/2 pounds littleneck clams, well scrubbed (about 24)
• 8 tablespoons cold, unsalted butter, cut into small pieces, divided
• 4 large garlic cloves, minced (about 3 tablespoons)
• 1/4 cup white wine
• 1/4 cup heavy cream
• 2 tablespoons minced chives
• Kosher or sea salt and freshly ground black pepper

Directions

To make the sauce: