Rinse fresh clams and place on grill at 300.
Leave clams until they open, lower heat to 180 for 5-10 minutes. Remove clams and set in bowl until you add sauce or just eat as they are. Throw away any unopened ones!
Quick Clam Sauce:
(This is for 1.5 lbs of clams)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup whole milk
1 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper to taste.
Add butter to sauce pan on high heat. When melted and bubbling, lower to medium heat and add garlic and stir for 30-40 seconds. Then add white wine and mix. Then add milk. Turn down to low heat and let thicken until it coats back of spoon. Add chives. Salt and pepper to taste and pour over clams!
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