Ingredients:
- 1/2 cup (1 stick) weed butter, room temperature
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped scallion
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 24 littleneck clams, scrubbed
- Lemon wedges
Preparation:
Mix first 5 ingredients in a medium bowl until well blended. Season weed herb butter to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
Dot clams with herb cannabutter; let stand until the budder melts. Serve warm with lemon wedges alongside for squeezing over.
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