| Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 minutes or until clam shells open. Check every few minutes for clams that have popped open. Carefully remove the open clams to an aluminum pan, reserving juices in shell. Serve clams in shells with melted garlic butter or vinegar sauce.
Yield
4 servings
Nutritional Value Per Serving
Calories 50, Calories From Fat 10, Total Fat 1g, Saturated Fat 0g, Trans Fatty Acid 0, Cholesterol 45mg, Total Carbohydrate 3g, Protein 10g, Omega 3 Fatty Acid 0.11g
| Vinegar Sauce |
| 1/2 cup |
cider vinegar |
| 1 teaspoon |
garlic, minced |
| 1/2 cup |
green onions, finely chopped |
| 1 teaspoon |
salt |
| 1 teaspoon |
black pepper, fresh ground |
| 1/4 cup |
tomatoes, finely chopped |
Preparation
Combine ingredients in small bowl. Serve as dipping sauce for cooked clams.
Yield
4 servings Nutritional Value Per Serving
Calories 23, Calories From Fat 2, Total Fat 0.23 g, Saturated Fat 0.02g, Trans Fatty Acid 0, Cholesterol 0mg, Total Carbohydrate 5g, Protein 0.5g, Omega 3 Fatty Acid 0.00g
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