📝 About This Recipe
Experience the ultimate coastal delicacy with these grilled clams, where the intense heat of the fire meets the briny sweetness of the sea. As the shells pop open on the grate, they release their precious juices to mingle with a decadent, hand-crafted compound butter infused with roasted garlic, lemon, and fresh herbs. This dish is a celebration of simple, high-quality ingredients transformed by the primal magic of outdoor cooking.
🥗 Ingredients
The Shellfish
- 4 pounds Littleneck or Cherrystone Clams (scrubbed clean and purged of sand)
Signature Herb Butter
- 1 cup Unsalted Butter (high-quality European style, softened)
- 4 cloves Garlic (minced very fine)
- 1 piece Shallot (finely minced)
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced)
- 1 piece Lemon (zested and juiced)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
- 1/4 teaspoon Smoked Paprika (to enhance the grill flavor)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 loaf Baguette (sliced into thick diagonals for grilling)
- 2 tablespoons Extra Virgin Olive Oil (for brushing bread)
- 4-6 pieces Lemon Wedges (for garnish)
👨🍳 Instructions
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1
Purge the clams by placing them in a bowl of cold, salted water for 20-30 minutes. This allows them to expel any internal sand or grit.
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2
While the clams purge, prepare the herb butter. In a medium bowl, combine the softened butter, minced garlic, shallots, parsley, chives, lemon zest, lemon juice, red pepper flakes, smoked paprika, salt, and pepper.
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3
Mash the butter mixture with a fork until all ingredients are thoroughly incorporated and the butter is aerated and light.
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4
Preheat your grill to high heat (about 450°F / 230°C). If using charcoal, pile the coals to one side to create a direct and indirect heat zone.
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5
Drain the clams and scrub the shells with a stiff brush under cold running water to remove any external debris. Discard any clams that are cracked or remain open when tapped.
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6
Brush the baguette slices with olive oil and set aside for later grilling.
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7
Once the grill is hot, place the clams directly onto the grill grates in a single layer. Close the lid to trap the heat and create a convection effect.
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8
Monitor the clams closely. After 5-8 minutes, they will begin to pop open. As soon as a clam opens, use long-handled tongs to carefully transfer it to a large rimmed platter or a cast-iron skillet, being careful not to spill the precious liquor inside the shell.
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9
Discard any clams that fail to open after 10-12 minutes, as these were likely dead before cooking.
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10
While the clams are finishing, place the oiled bread slices on the grill for 1-2 minutes per side until charred and toasted.
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11
While the clams are still piping hot on the platter, dollop generous teaspoons of the prepared herb butter onto each open clam. The residual heat will melt the butter into the clam juice, creating a rich sauce.
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12
Garnish the platter with fresh lemon wedges and an extra sprinkle of parsley. Serve immediately with the grilled bread for dipping.
💡 Chef's Tips
Always buy clams from a reputable fishmonger and ensure they smell like the fresh ocean, never 'fishy.' If you find the butter is melting too fast, you can melt the butter in a small saucepan on the grill and pour it over the clams collectively. For an extra layer of flavor, add a splash of dry white wine to the platter just before adding the butter. Avoid overcooking; once the shell pops open, the clam is done. Leaving them on the grill too long results in a rubbery texture. If using a gas grill, use a smoker box with hickory chips to add an authentic wood-fired aroma.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre, Muscadet, or a dry Riesling. Serve alongside a fresh arugula salad with a light lemon vinaigrette to cut through the richness of the butter. A cold craft pilsner or a dry hard cider also makes for a refreshing beverage pairing. For a fuller meal, serve over a bed of linguine that has been tossed in olive oil and garlic. Provide small bowls of warm water with lemon slices for guests to clean their hands after handling the shells.