8/21/1994
GRILLED LITTLENECKS WITH LEMON-BUTTER SAUCE
18 littleneck clams
1 stick (8 tablespoons) unsalted butter
2 teaspoons garlic, minced
1/4 cup dry white wine
Juice of 1/2 lemon (about 1 tablespoon)
1/4 teaspoon milk
1/4 teaspoon black pepper
1 tablespoon parsley, chopped

Scrub the clams and place them in several changes of cold salted water for an hour or two, to purge the sand.

While they are soaking, start the grill and prepare the sauce: combine the remaining ingredients in a small saucepan and heat slowly until the butter thas melted; then simmer.

When grill is hot, place the clams on it, about 5 inches above the heat; cover them, and allow them to "steam" open. When the clams are fully opened, after about 5 minutes, carefully remove them from the grill. Try not to spill their juices.

Ladle a teaspoon of the butter sauce into each clam and serve immediately, with grilled garlic bread.

Makes 6 appetizer servings.