Kids make Grilled Clams Recipe - Garlic, Citrus, Herb Butter

We're documenting some serious memories in this "Grilled Clams" episode. Shot on the beach of the house I grew up in in Hampton Bays, NY and sharing the moment with my daughter, Kyler and her summertime friends, we grill up some tasty clams and add copious amounts of butter, lemon and lime juice and zest and some fresh herbs and Arugula. This is what summer is all about! #thisishowisummer #hamptons

This particular recipe compliments 4 dozen little neck clams. Use it as inspiration and add additional ingredients such as chilis, white wine, red pepper flakes and even parmesan cheese!

4 dozen little neck clams, rinsed
5-8 cloves of peeled garlic, minced (keeps the Vampires away)
16oz. unsalted butter, room temp
1 lemon, zest and juice
1 lime, zest and juice
fresh herbs such as oregano, thyme and parsley, chopped
BIG fistful of fresh arugula, chopped

I find the best way to shuck clams is to keep them cold. Cover them in ice about 30 minutes before you start shucking.

If using a grill, get that started. You can also bake or broil these.

In a bowl, combine butter and all other ingredients and mix until well combined.

Shuck clams over the butter to collect the seaworthy liquor. This also adds natural saltiness goodness.

Spoon butter mixture over clams and grill until it melts and bubbles. About 3-4 minutes. When placing the clams on a tray be mindful not to spill the juice. Line the clams around a shallow dish with the lip of the clam facing the wall of the plate/platter.

You can also sip any spilled "nectar of the gods" from the bowl for an added bonus!

This is summer!

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