Grilled Littleneck Clams With Lemon-caper Butter

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Ingredients

  • 36 littleneck clams in shells (about 2-1/4 pounds total)
  • 1 cup salt
  • 1/2 cup butter, softened
  • 2 teaspoons finely shredded lemon peel
  • 1 teaspoon finely snipped fresh tarragon
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons drained capers, coarsely chopped

Description

Live Littleneck Clams Are Encased In Tightly Shut Shells. Discard Any Clams With Loose Or Partially Open Shells. Prior To Grilling, Store Clams In A Bowl Covered With A Moist Dish Cloth Or Paper Towel In The Refrigerator, Where They Will Remain Alive For

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