Description
Make delicious grilled clams with this simple recipe that lets their natural sweetness shine through. A perfect blend of garlic and butter brings out the best flavors.
The recipe features tender littleneck clams cooked over flames and boosted with a zesty garlic-butter sauce. You can serve this dish at relaxed backyard gatherings or fancy dinner parties. The preparation requires minimal effort but delivers amazing flavors.
Ingredients
Scale
- 2 pounds littleneck clams, cleaned.
- 8 tablespoons unsalted butter.
- 4 cloves garlic, minced.
- 1/4 cup white wine.
- 2 tablespoons fresh parsley, chopped.
- Lemon wedges for serving.
- Crusty bread for serving.
Instructions
- Preheat the grill to 400°F. Clean and lightly oil your grates.
- Prepare the sauce: Melt butter in a small saucepan. Sauté minced garlic until fragrant but not colored for about 30 seconds. Add white wine and reduce it by half.
- Arrange clams in a single layer directly on the grill grates. Place them flat to keep their juices.
- Cover and cook until the clams open naturally, about 8-10 minutes. Remove opened clams right away to avoid overcooking.
- Transfer opened clams to a serving bowl while preserving their natural juices.
- Finish with warm garlic-butter sauce drizzled over clams and garnish with fresh parsley.
Notes
– Never eat clams that stay closed during cooking.
– A cast-iron pan with butter sauce can go directly on the grill while cooking clams.
– Watch the clams after 5 minutes because they open quickly.
– Serve right away with crusty bread to soak up the juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Grilling