I am always looking for something quick and easy to make.  I like good, fast and simple.  Summer is coming and you want to spend the least amount of time you can in the kitchen. If you have a side burner on your grill, this can totally be done outside in the summer breeze with a drink in hand. Try this easy base and use it in a number of ways!

What you need:

• 1 lemon squeezed for fresh juice. Maybe ¾ to a 1 cup.
• 4-6 pats of butter
• 4-5 cloves of garlic, sliced or minced, your call
• 1 dozen little neck clams, scrubbed with a brush
• 1 pound cleaned and deveined shrimp
• Spice: I used lemon thyme.  You can use parsley or tarragon what ever it is you love.
• Corn on the cob, seasoned and ready to grill.

What to do:

Heat up your grill nice and hot.

In a medium sauce pan, add the butter and garlic and just get it melted.

Add the shrimp for a few minutes until pink on both sides.  Remove the shrimp from the pan. Set aside.

Add the lemon juice and the spice of your choice to the butter and garlic in the pan.  Bring that to a nice heat level and add the shrimp and the clams back in.  Cover so the steam opens the clams.

Now grill that corn until there is a little char but not quite popping!  Take it off and remove the kernels from the cob.  Add to the clams/shrimp mix. Be sure the clams are all open. Smell that!

Options:

• Now you can eat it as is with a crusty bread and salad.
• You can pour that over veggie noodles or pasta.
• You can add to baby gnocchi or cauliflower rice.
• Even pour over grilled fish for an extra protein burst.

Man and woman do not live by fish alone so serve with a nice Riesling or Sauvignon Blanc.