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Grilled Clams

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Grilled Clams Michael Graydon + Nikole Herriott

Ingredients

4 Servings

4 pounds clams (such as littlenecks)
Spiced Paprika Butter
Celery leaves

  1. Grill 4 pounds clams (such as littlenecks) over medium-high heat, covered, until they pop open, about 4 minutes; discard closed clams. Toss withSpiced Paprika Butterand top with celery leaves.

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Tags Clam Shellfish Seafood Paprika Herbs & Spices Celery Vegetable Main Starter Lunch Dinner Gluten Free Nut Free Easy Quick Weeknight Meals Grilling Summer Spring Bon Appétit

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