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Clams with citrus butter


Serves 2

5 minutes

1 Mibrasa casserole dish



  • 1/4 c softened butter

  • ½ shallot

  • Fresh parsley, chopped

  • 1 tsp lemon juice

  • ½ tsp lemon zest

  • 1 tsp fresh ginger, peeled and grated

  • 1 lb fresh clams

  • Rustic bread, sliced

  • White wine 

  • Salt 

  • Black pepper


  • Finely chop the shallots and mix with lemon zest, juice, ginger, 1 tbs of parsley, salt, softened butter and freshly ground pepper to taste. Leave to cool in the fridge for half an hour so the flavors set in.

  • Toast a few slices of bread on the Mibrasa grill for 30 seconds per side. Spread with butter just before serving.

  • Place clams in a Mibrasa casserole dish, add a splash of white wine and cook for 2 minutes on the lower grill. Remove from the oven, sprinkle over chopped parsley and serve with slices of toast. 

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