36 clams, scrubbed
1/2 cup (1/4 lb.) butter
French bread, cut into bite-size chunks
Place clams in a bowl next to barbeque. Set grill 3-5 inches above a solid bed of
red hot coals. Place butter in a 1- or 1-1/2 quart size pan on the grill, slightly
off center from the coals so the butter melts without burning. Set
the clams on the grill.
When they just begin to open (about 3 minutes), turn and continue cooking until they
pop wide open. With a pair of tongs, hold clams over the pan of butter and drain
clam juices into butter.
To eat, spear clams with fork, and dip into butter mixture; also dunk French Bread
into butter. Makes 36 delightful appetizers, and don't forget the napkins! Garlic
is optional (or is it?)