Grilled Clams

How fun is grilling shellfish?! This is like the lazy man’s answer to my Chargilled Oysters. Buttery shallots, garlic, and parsley elevate this dish to a whole new level. This is especially fun if you’re grilling your whole dinner. On this particular evening, I served sausage, grilled corn, and grilled bread with the clams to slop up the sauce.

Grilled Clams with Shallot Butter Sauce

You can make the sauce in the stove if you prefer but if you have a cast iron skillet or something that can go on the grill, that’s even more fun! You can start the sauce after the clams if you want more of a buttery sauce or start the sauce first if you want a more caramelized effect. It’s really personal preference. Both are good!

Grilled Clams with Shallot Butter Sauce

Grilled Clams with Shallot Butter Sauce

Grilled Clams with Shallot Butter Sauce

This dish really requires very little effort, which is of course, my favorite kind of dinner! To clean clams, simply set them in a bowl of water in the fridge for half an hour, then drain well and pat the clams dry. Then toss them on the grill next to the sauce. Ten minutes later, you’re eating. So easy!

Grilled Clams with Shallot Butter Sauce

Grilled Clams with Shallot Butter Sauce

I made this for dinner in the garden with my friend Thi and no clam was left behind. They’re that good!

Grilled Clams with Shallot Butter SauceGrilled Clams
1 pound clams, cleaned
1/2 stick of butter
2 shallots
2 garlic cloves
Fresh Italian parsley, chopped

  1. Preheat gas or charcoal grill to 350 degrees.
  2. Grill clams over direct heat for 6-8 minutes, until they yawn open.
  3. Meanwhile melt the butter in a small sauce pace (on the stove or on the grill!), add shallots and let cook for about five minutes, then add the garlic and cook until the clams are done. (You can start this before the clams if you want super caramelized shallots.)
  4. Pour the sauce over the clams and toss in an abundance of fresh Italian parsley.

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How to Grill Clams

Happy grilling,

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2 Comments Add yours

  1. Linda says:

    What kind of clams? Did you use little necks?

    1. Katie-Rose Watson says:

      Correct! But the same method could be used for all clams, really.

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