Grilled Clams With Drawn Garlic Butter
5-pound sack cherry stone clams
2 sticks of unsalted butter
4 cloves garlic, crushed
Rinse the clams in the sink under cold water and scrub with a vegetable brush if needed then drain. Keep chilled till ready to grill.
Meanwhile, melt the butter in a saucepan, adding the crushed garlic. Heat the butter a little hotter over medium heat to clarify it. Once the butter is totally melted, skim the foam (salts) from the top. Ladle out just the clear yellow butter fat, leaving the garlic and milky dairy liquid and water in the bottom. Keep this clear butter warm.
When you're ready to serve, just pour the clams onto the grill, spread them out on the grates and close the lid. In about 2 to 4 minutes, they'll open up and they're done. Serve on a big platter with small clam forks; drizzle a bit of the butter over, and serve with more drawn butter on the side to dip.
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