If there’s one thing that instantly transports me to a breezy summer night by the coast, it’s grilled clams dripping in garlicky butter. This recipe is ridiculously simple, unbelievably flavorful, and the kind of thing that turns an ordinary night into something worth remembering. Fire up the grill, pour a chilled glass of white wine, and let’s get to it—your taste buds are in for a treat!
Why You’ll Love This Recipe
This dish originally came about on a whim during a backyard cookout with friends—and now it’s a summer staple. The smoky char, that briny pop of the clams, and the golden pools of garlic butter? Pure joy. It’s easy enough for a weeknight dinner and impressive enough for a date night al fresco.
- Ready in under 30 minutes
- Only a handful of ingredients
- Elegant but effortless
- Perfect for summer entertaining
- Customizable with herbs, spice, or cheese
Ingredients Breakdown
Essentials
- 2 pounds fresh littleneck clams, scrubbed clean
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and freshly cracked black pepper, to taste
- Lemon wedges, for serving
Pro Tips
- Always discard any clams that are open and don’t close when tapped before cooking.
- If you want to prep ahead, mix the garlic butter hours in advance and keep it chilled.
- Add a pinch of red pepper flakes to the butter for a little heat!
- Grill-safe cast iron works great if you want to catch every drop of butter.
Step-by-Step Instructions
- Preheat your grill to medium-high heat.
- In a small saucepan or grill-safe dish, melt butter over low heat. Add minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Stir in lemon juice, parsley, salt, and pepper. Remove from heat.
- Place cleaned clams directly on the grill grates. Close the lid and grill for 5–7 minutes, or until clams pop open. Discard any that don’t open.
- Using tongs, carefully transfer open clams to a platter. Spoon garlic butter over each clam generously.
- Serve immediately with lemon wedges and crusty bread to soak up the buttery goodness.
Chef’s Tips and Tricks
- Don’t skip scrubbing those clams—grit is not a good garnish!
- Clams cook quickly—watch them closely to avoid overcooking.
- Serve with a side dish, like a grilled corn salad or herby couscous, to make it a full meal.
Recipe Variations and Serving Suggestions
- Swap parsley with fresh basil or tarragon for a different herbaceous twist.
- Finish with a sprinkle of Parmesan for a richer flavor.
- Turn it into pasta: toss the clams and butter over spaghetti for a coastal spin on linguine alle vongole.
- Serve as an appetizer on a big platter with extra lemon and toothpicks for easy grabbing.
FAQs
How do I know when clams are done?
They’re ready when the shells pop open. Any that stay tightly shut after grilling should be discarded—and never forced open!
Can I make the garlic butter ahead of time?
Absolutely! Make it and store it in the fridge for up to 3 days. Just reheat gently before serving.
What if I don’t have a grill?
No problem. You can broil the clams in your oven—place them on a baking sheet and broil until they open, then top with garlic butter.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2 pounds fresh littleneck clams, scrubbed
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Preheat grill to medium-high. Melt butter and sauté garlic until fragrant. Stir in lemon juice, parsley, salt, and pepper.
- Grill clams for 5–7 minutes until they open. Discard any that don’t. Drizzle garlic butter over open clams and serve with lemon wedges.
Nutrition: 190 calories per serving
If you give this grilled clam recipe a try, I’d love to hear how it turns out! Leave a comment below, tag me in your delicious creations on Instagram @thekitchensaid, or share it with someone who needs a taste of seaside magic in their life.
