Grilled Clams with Garlic Butter

Joe Carroll cooks his garlicky clams over an open flame
50 Ratings
100% would make again
Grilled Clams
Photo: Dave Katz/Tasting Table 

Joe Carroll of Brooklyn's St. Anselm and Fette Sau knows his way around the grill. Rather than throwing a slab of meat on the fire, he grills up some clams before tossing them in a butter-garlic sauce, then serves them with chopped parsley and crusty bread.

To learn more, read "Hey, Grill."

Grilled Clams with Garlic Butter

Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


For the Garlic Butter:

1 cup (2 sticks) unsalted butter, cut into cubes

6 garlic cloves, finely chopped

For the Clams:

2 pounds (about 2 dozen) littleneck clams, scrubbed

3 tablespoons melted garlic butter

¼ cup chopped parsley

Freshly ground black pepper

Lemon wedges, for serving

Crusty bread, for serving


1. Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.

2. Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.

3. Prepare a charcoal or gas grill for medium-hot cooking.

4. Place the clams directly onto the grill grates. After 5 to 7 minutes, the clams will begin to open. Using tongs, transfer the clams to a bowl, being careful not to spill any of their juices. Discard any clams that don't open after 10 minutes.

5. Toss the clams with the warm garlic butter, sprinkle with the parsley and season with pepper. Serve with lemon wedges and crusty bread.

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