- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons herbes de Provence
1 clove garlic, smashed
Kosher salt
24 littleneck clams, cleaned and scrubbed
Sliced crusty bread, for dipping
Directions
- Preheat a grill to medium-high heat.
- In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse.
- Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.
