Clam garlic butter grill

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare manila clam with 200g of edible meat. Check that Skin or peel is not mixed in and store it cold, taking it out right before cooking.
2. Slice garlic thinly and cut butter into small pieces.
3. Heat cooking oil in a pan, cook garlic on low heat for 1 minutes, then set aside for a moment.
4. Spread manila clam in a pan without overlapping and cook over medium heat, turning to cook thoroughly. Heat until the shellfish meat becomes opaque and firm inside. Do not leave it raw.
5. Heat shellfish until the flesh becomes opaque and firm all the way through. Do not leave it raw.
6. Reduce to low heat, add butter, cooked garlic, and salt, and coat evenly for 1 minutes. Turn off the heat and sprinkle Lemon Juice on top.

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