Grilled Clams With Lemon, Butter, Garlic And Parsley
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.
Instructions
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.