Grilled ClamsMichael Graydon + Nikole Herriott
Recipe information
Yield
4 Servings
Ingredients
Preparation
Grill 4 pounds clams (such as littlenecks) over medium-high heat, covered, until they pop open, about 4 minutes; discard closed clams. Toss with Spiced Paprika Butter and top with celery leaves.
Recipe notes
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