Serves: 2
Total Calories: 406

8 tablespoons butter, salted (1 stick)
3 cloves garlic, minced
2 teaspoons colombo powder, homemade (see recipe under "Rub It In") or store-bought, or good quality regular curry powder, or more to taste
black pepper, freshly ground, to taste
2 dozens clams, littleneck or cherrystone (see note), scrubbed

1. Preheat the grill to high.

2. Melt the butter in a small, heavy saucepan over medium heat. Add the garlic and 2 teaspoons colombo powder and sauté until very fragrant and the garlic is softened but not browned, about 2 minutes. Remove from the heat and taste for seasoning, adding colombo powder and pepper as necessary the mixture should be highly seasoned.

3. If you have a fish or vegetable grate, preheat it on the grill grate for 5 minutes, then arrange the clams on it. Otherwise, arrange the clams directly on the grate. Grill until the shells open, 6 to 8 minutes.

4. Transfer the clams to serving plates or a platter, discarding any clams that did not open. Spoon a little of the colombo butter into each shell and serve immediately.

Serves 4 to 6 as an appetizer, 2 to 3 as an entrée

Note: Clams are graded by size, littlenecks being the smallest. For best results, do not use clams wider than 2 inches across for this recipe, or they will be too tough.

Nutritional Facts:

Serves: 2
Total Calories: 406
Calories from Fat: 400

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
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Spiny Lobster With Creole Sauce
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