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Home > Recipes > Clam Recipes > Grilled Clams


4 pounds littleneck clams, scrubbed clean
(1 pound per person)
1/2 cup (1 stick) salted butter
1 large shallot, chopped finely
2 large cloves garlic, minced
1/2 cup dry white wine
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon red pepper flakes
1 baguette, sliced


1. Preheat your grill to medium or get a charcoal fire going.

2. While the grill is preheating, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the shallot and garlic- cook and stir until the shallot is softened. Add wine, lemon and red pepper flakes, and continue to cook until heated throughout. Keep warm.

3. Add clams to the grill. The clams will begin to open up between 5 and 10 minutes on the grill. Carefully pull each clam off individually as they open up wide, taking the clam juice in the shell with you. Place the cooked clams in a large bowl. Continue pulling clams off the grill until all have opened up.

4. Pour the Garlic-Shallot-Wine Sauce over the top of the clams. Serve immediately with baguette slices for dunking into the sauce. Serve with forks and a large empty bowl for gathering the empty shells.


*Make sure your seafood person gives you clams that are all completely closed up. Clams that are open when you buy them are no good, and you'll need to toss those.
*For cleaning your clams: At your market, the clams are usually sold pretty well clean (ask to make sure!) I always give them a good rinse at home too and inevitably find some extra sand hiding. *For fresh dug clams, online sources share the following method for cleaning: place them in a pot with cold water, and add 1/2 cup of corn meal. Refrigerate with this mixture for 4 hours. This allows the clams to filter out sand.
*Some folks like to grill clams in a foil pan so you can be sure to catch all of the juices and make the sauce right in the pan. I wasn't into grilling with a foil pan, so I just made sure I grabbed them as soon as they popped open, juices and all.

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