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The Boston Globe

Food & dining

Recipe for grilled littlenecks Johnson

Debee Tlumacki for the Boston Globe

Serves 6

Clams Johnson, as these are known, were named for Rendezvous restaurant chef and Westport resident Steve Johnson.

½pound (2 sticks) unsalted butter
½cup white wine
36littleneck clams
Juice of 2 lemons
2tablespoons chopped fresh parsley
Salt and white pepper, to taste

1. Prepare a charcoal fire or heat a gas grill. Arrange the coals or adjust the gas so that half the grill is medium-high heat and the other half is medium-low.

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2. In a roasting pan large enough to hold all the clams (it will go onto the grill rack), combine the butter and wine.

3. Wash the clams well to remove any sand.

4. Place the roasting pan on the low-heat side of the grill. Place the clams directly on the rack on the medium-high side.

5. As the clams open (about 8 to 11 minutes, depending on your fire), use tongs to transfer them to the butter mixture.

6. When all clams have opened, transfer the clams and sauce to a serving platter. Sprinkle with lemon juice, parsley, salt, and pepper. Adapted from “Thrill of the Grill”

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