Mixed Seafood Grill
Littleneck clams and stripped bass fillets are flavored with shallot butter.
- Servings: 6
Source: Martha Stewart Living, July/August 1998
- Olive oil, for fish
- 6 six-ounce striped bass fillets, skin removed
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 dozen littleneck clams
- Shallot Butter
Heat a grill until medium hot. Lightly oil the fillets; season with the salt and pepper.
Place fish and clams on the grill. Cook until fillets start to turn opaque, 3 to 4 minutes. Brush fillets with shallot butter; turn fillets over. Grill until cooked through, 3 to 4 minutes more. Meanwhile, the clams should start to open after about 4 minutes; spoon a little shallot butter into each clam; leave on grill 1 to 2 minutes more. Remove seafood from grill, and serve. Discard any clams that have not opened.