Grilled Clams & Garlic Butter Recipe
Joe Carroll of Brooklyn's St. Anselm and Fette Sau knows his way around the grill. Rather than throwing a slab of meat on the fire, he grills up some clams before tossing them in a butter-garlic sauce, then serves them with chopped parsley and crusty bread.
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To learn more, read "Hey, Grill."
Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald
Grilled Clams With Garlic Butter Recipe
Learn how to make grilled clams from Fette Sau's Joe Carroll. Clams are tossed in a butter-garlic sauce, then served with chopped parsley and crusty bread.
Prep Time
15
minutes
Cook Time
10
minutes
servings
4
Servings
Total time: 25 minutes
Ingredients
- For the garlic butter
- 1 cup (2 sticks) unsalted butter, cut into cubes
- 6 garlic cloves, finely chopped
- For the clams
- 2 pounds (about 2 dozen) littleneck clams, scrubbed
- 3 tablespoons melted garlic butter
- ¼ cup chopped parsley
- freshly ground black pepper, to taste
Optional Ingredients
- lemon wedges, for serving
- crusty bread, for serving
Directions
- Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.
- Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.
- Prepare a charcoal or gas grill for medium-hot cooking.
- Place the clams directly onto the grill grates. After 5 to 7 minutes, the clams will begin to open. Using tongs, transfer the clams to a bowl, being careful not to spill any of their juices. Discard any clams that don't open after 10 minutes.
- Toss the clams with the warm garlic butter, sprinkle with the parsley and season with pepper. Serve with lemon wedges and crusty bread.