Grilled Clams and Drawn Garlic Butter

5-pound sack cherry stone clams or little necks

2 sticks of unsalted butter

4 cloves garlic, crushed

Rinse the clams in the sink under cold water and scrub with a vegetable brush if needed then drain. Keep clams chilled till ready to grill.

Meanwhile, melt the butter in a saucepan, adding the crushed garlic. Heat the butter a little hotter over medium heat to clarify it. Once the butter is totally melted, skim the foam (salts) from the top. Ladle out just the clear yellow butter fat, leaving the garlic and milky dairy liquid and water in the bottom. Keep this clear butter warm.