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Cowboy® Hardwood Lump Charcoal
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Cowboy® Oak & Hickory Hardwood Lump Charcoal
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Cowboy® All Natural Garlic & Onion Hardwood Briquets
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Cowboy® All Natural Apple Hardwood Briquets
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Cowboy® All Natural Mesquite Hardwood Briquets
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Cowboy® All Natural Hickory Hardwood Briquets
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Cowboy® All Natural Range Style Hardwood Briquets
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Cowboy® Apple Wood Chips
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Cowboy® Cherry Wood Chips
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Cowboy® Pecan Wood Chips
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Cowboy® Hickory Wood Chips
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Cowboy® Mesquite Wood Chips
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Cowboy® Range Style Wood Chips
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Cowboy® Smokin' Cups
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Cowboy® Apple Wood Chunks
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Cowboy® Hickory Wood Chunks
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Cowboy® Mesquite Wood Chunks
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Cowboy® Cherry Wood Chunks
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Cowboy® Pecan Wood Chunks
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Cowboy® Charcoal & Hickory Barbeque Pellets
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Cowboy® Charcoal & Apple Barbeque Pellets
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Cowboy® Hickory Barbeque Pellets
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Cowboy® Apple Barbeque Pellets
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Cowboy® Mesquite Barbeque Pellets
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Cowboy® Range Style BBQ Sauce
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Cowboy® Smokehouse BBQ Sauce
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Cowboy® Prairie Fire BBQ Sauce
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Cowboy® 100% Natural Wood Wool Firestarters
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Grilled Clams with Lemon-Shallot Butter

Cowboy has a delicious recipe for Zesty Lemon-Shallot Grilled Clams that make a perfect entrée or side-dish depending on the size of your appetite. 

Grilled Clams with Lemon-Shallot Butter

These flavorful clams take just a few minutes to prepare and are a great addition to your grill menu this season! One thing to note is the lemon-shallot butter can be made up to four days in advance of grilling the clams. If you prepare it in advance, remove from the refrigerator and allow the butter to come to room temperature before serving alongside the grilled clams.

Ingredients

Yields: 4
Cook: mins
Prep: 15 mins

• 4 pounds littleneck clams
• 1/2 cup unsalted butter, room temperature
• 1 shallot, chopped finely
• 2 tablespoons chives, minced
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Preparation

• Wash clams under running water to remove any grit from the shells
• Mix butter, shallot, chives and lemon juice in a small bowl until well blended
• Season with salt and pepper and set aside for later use
• Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
• Spread hot coals over grilling area and preheat grill for approximately 10 minutes
• Place clams directly on the grill and allow to cook just until clams open, about 8-10 minutes
• Using tongs, carefully remove each clam from the grill, being careful to keep as much clam juice in the shells as possible
• Transfer cooked clams to a large serving platter and top each clam with desired amount of lemon-shallot butter
• Top with parsley and serve!

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