Clams with garlic paprika butter
Ingredients
CLAMS
- 1 cup butter (240 ml), diced, cold
- 2 teaspoons (10 ml) smoked paprika
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) fresh thyme, chopped
- 1/2 teaspoon (2.5 ml) coarse salt
- 1/2 teaspoon (2.5 ml) fresh ground pepper
- 1 teaspoon (5 ml) vegetable oil
- 1/4 cup (60 ml) water
- 24 clams, scrubbed and cleaned
- 1/2 lemon, juiced
GARLIC BREAD
- Baguette
- 1/4 cup (60 ml) butter, melted
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
GARNISH
- 1 teaspoon (5 ml) red pepper flakes
- 1/4 cup (60 ml) parsley, chopped
Directions
CLAMS
- In a small pan pour vegetable oil and let it heat then add paprika, garlic, thyme, salt, and pepper. Stir to combine.
- Add water to the pan and reduce for one minute then, while stirring, add the butter until combined to make butter sauce, Set aside.
- Heat the barbeque to medium-high or 375 F (190 C).
- Put the clams on the grill and close the lid of barbeque.
- After five minutes, open the lid. The clams should be opened and cooked.
- Discard any clams that have not opened.
GARLIC BREAD
- In a bowl combine butter, garlic, salt and pepper.
- Simmer on low heat for ten minutes until soft and lightly caramelized.
- Slice baguette lengthwise, brush cut side with some garlic butter.
- Char on grill for one minute, cut side down, flip add the remainder of garlic butter to cut side turn off heat.
TO GARNISH AND SERVE
- In the pan of butter sauce add clams and toss.
- Squeeze on juice of 1/2 lemon.
- Sprinkle red pepper flakes and parsley over top of the clams.
- Pour clams and butter sauce onto a platter.
- Rough chop the garlic bread and serve with the clams and sauce.
