Grilled Clams With Lemon, Butter, Garlic And Parsley

Ingredients

Butter – ½ cup (1 stick), softened to room temperature for easy mixing into the compound butter.

Shallot – 6 teaspoons, finely minced for delicate sweetness and aroma.

Fresh cilantro or parsley – 1 cup, chopped for a bright, herbal finish.

Citrus – zest and juice of 1 lime (or substitute lemon) to add tangy freshness.

Garlic – at least 2 tablespoons, freshly chopped for bold, savory depth.

Baguette – 1 large, sliced on the diagonal, brushed with olive oil, and lightly seasoned with salt and pepper for grilling.

Littleneck clams – 4 pounds, scrubbed clean to ensure they’re fresh and grit-free.

Step 1: Grill the bread

Preheat your grill to medium-high heat.

Place the baguette slices on the grates and cook for 1–2 minutes per side, until lightly charred and crisp.

Remove and set aside in a serving bowl.

Step 2: Make the compound butter

In a mixing bowl, combine the softened butter, minced shallot, chopped parsley or cilantro, citrus zest, juice, and garlic.

Season with a pinch of salt and pepper.

Mix until smooth and well blended.

Step 3: Prepare the clams

Arrange the scrubbed clams in a single layer inside a disposable aluminum pan.

Dot the prepared compound butter evenly over the clams.

Step 4: Grill the clams

Place the pan directly on the grill, cover, and cook for about 8–10 minutes, or until the clams open.

Discard any clams that remain closed.

Step 5: Serve and enjoy

Using a slotted spoon, transfer the clams to shallow bowls.

Pour the flavorful juices from the pan over the top.

Serve immediately with the grilled bread for dipping.