Food & dining
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    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.

    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.

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    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”