Buy or dig two dozen littleneck clams. If you are buying from a market, be sure none of the shells are open. Turn on your grill. Rinse clams carefully and discard any that are cracked, broken or open.
Put the clams on a very hot grill and cook for around 10 minutes until the clams are open. While the clams are cooking, chop up the garlic very fine and sauté gently in the butter.
When the clams are open, squeeze a little fresh lemon juice and dab a bit of the melted garlic butter on each one. Can be eaten right out of the shell. Carnivores can add some cooked and crumbled bacon.
Susan Dewey, Associate Publisher and Editor, likes to serve her sister Phoebe’s Grilled Littlenecks as a quick, easy and delicious appetizer for a clambake, a summer barbecue, or a beach picnic.