Barbecued Buffalo Clams

1. 1

   Prepare grill.

2. 2

   Wash and open clams.

3. 3

   Remove the upper shell to create clams on the half shell.

4. 4

   Combine the melted butter and lemon juice.

5. 5

   Place the clams on the hot grill and baste with the lemon butter mixture frequently.

6. 6

   Clams should take about 4 to 5 minutes to cook.

7. 7

   Remove from the grill and reserve.

8. 8

   Meanwhile, slice the baguette into 1/4-inch slices.

9. 9

   Place the bread slices on the grill and lightly toast.

10. 10

    Remove to a serving platter.

11. 11

    Place a cooked clam on top of a bread slice.

12. 12

    Spoon some of the Buffalo Sauce on top of the clam; use sparingly.

13. 13

    Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan.

14. 14

    Garnish with chopped parsley and lemon wedges.

15. 15

    8 ounces melted butter, or clarified butter

16. 16

    12 ounces hot sauce (recommended: Frank's Red Hot Sauce)

17. 17

    Combine ingredients in a small bowl and mix together well.

18. 18

    1 large onion, diced

19. 19

    2 large tomatoes, diced

20. 20

    1 bunch fresh cilantro leaves, chopped

21. 21

    3 lemons, juiced

22. 22

    Salt and pepper

23. 23

    Combine vegetables and herbs in a small bowl.

24. 24

    Add the lemon juice and season, to taste.

25. 25

    Mix well to incorporate all ingredients evenly.

* Per serving · 4 servings · Values may vary.

No additional tips available.