Me likey seafood.  Living on the East Coast, I’m kind of obligated to.  So these look yumster for my dumpster!  Got this from

Drew’s Clams Montecito:

Serves 2


  • 1 Bag of Manila clams – the smaller the better

  • 1 cup of pinot grigio

  • 5 cloves of chopped garlic

  • 1 large jalapeño (with a few seeds)

  • 1 lemon

  • 1 stick of butter


  1. Melt butter and add garlic and jalapeño. Cook for 3 to 4 minutes on medium heat in a saucepan and add wine. Cook down for about 5 minutes.

  2. Remove from stove and squeeze lemon into butter mixture.

  3. Turn on grill to medium high and spread clams on cookie sheet and spread around until they open. Warm butter up if need be, then toss onto clams and coat.

  4. Serve with warm baguette. Best served with pan-seared cod fish.