Recipe courtesy of Jasper White

Grilled Clams with Garlic Butter

  • Level: Intermediate
  • Yield: 4 to 6 servings as an appetizer
Advertisement

Ingredients

1 1/2 pounds littleneck clams, well scrubbed (about 24)

8 tablespoons cold, unsalted butter, cut into small pieces, divided

4 large garlic cloves, minced (about 3 tablespoons)

1/4 cup white wine

1/4 cup heavy cream

2 tablespoons minced chives

Kosher or sea salt and freshly ground black pepper

Directions

  1. Preheat a grill or Great Grates over medium heat.
  2. Scrub and rinse the clams. Keep refrigerated until ready to use.

To make the sauce:

  1. Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
  2. Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

3 Reviews

barbara s.

So good! These were supposed to be an appetizer but turned into the main course. Serve it with crusty bread to sop up juices and sauce, yummy!

See All Reviews