Sitting around a picnic table filled with grilled shellfish is more than just a meal, it is an experience.

Ingredients Oysters & Clams

• 40 of your favorite Taylor Oyster (pick a variety that are deep enough to hold the buttery sauce)
• 40 Manila Clams
• Handful of fresh parsley

Ingredients for the Sauce

• One stick of butter, softened
• 8 cloves of garlic
• Zest of 2 lemons
• 1Tbl smoked paprika
• Salt & Pepper to taste
• Combined ingredients in blender; blend

Directions

• Heat grill to medium-high heat. (Something around 500 degrees.)
• Once hot, scrape clean and grease with vegetable oil.
• Rinse the oysters and clams in cold water, then throw them on the grill
• Shut the top of the grill.
• Remove the bivalves from the grill as they open. (Clams will open fully; oysters just a crack)
• In the meantime, heat the butter sauce on the stovetop or on the grill in a heat-friendly pan (like a cast iron).
• Once all bivalves are open, pour the butter sauce over the top
• Garnish with parsley

Recipe from: GQ.