Grilled clams are a tasty alternative to steamed clams.
Yesterday was a sizzling hot summer day here in southern New England. It was a perfect day for two of our summer dinner-time favorites, seafood and grilling.
We had a few pounds of beautiful clams we had purchased at a local grocery store and were in the mood to cook them a little differently.
New England Grilled Clams
 |
| Grilled Clams with Lemon Butter |
Usually, we steam our clams but decided to try cooking them on the grill thinking it would be an easier cleanup. Grilling worked out perfectly. The clams were delicious, tossed in a lemon herb butter, and clean up was a breeze. Just the way it should be on a hot, summer weekend evening.
Don't forget to buy a loaf of crusty bread when planning to make these grilled clams. You can use the bread to sop up the juices and sauce.
Don't forget to buy a loaf of crusty bread when planning to make these grilled clams. You can use the bread to sop up the juices and sauce.
This is an easy summer appetizer or dinner to enjoy on your patio or deck.
Directions
Preheat your grill. Rinse your clams in cool water and drain. Prepare the lemon herb butter by melting one stick of butter in a medium pan over medium heat. When the butter is melted add the garlic, cooking for about 1 minute.
Add two tablespoons of the parsley and two tablespoons of the chives. Squeeze the juice of half a lemon into the butter mixture and set aside. Place the clams directly on the hot grate of your grill. The clams will pop open one at a time. When the clams open they are done cooking. Be careful not to overcook them.
Have a large bowl ready and as each clam pops open, remove it from the grill to the bowl being careful not to spill the juice from the inside of the clam.
 |
| Grilled Clams Ingredients |
Grilled Clams in Lemon Herb Butter
Print Recipe- 4 pounds clams, rinsed
- 1 stick unsalted butter
- 4 cloves garlic, chopped
- 1 lemon
- 4 tablespoons fresh parsley, chopped
- 4 tablespoons fresh chives, chopped
Directions
Preheat your grill. Rinse your clams in cool water and drain. Prepare the lemon herb butter by melting one stick of butter in a medium pan over medium heat. When the butter is melted add the garlic, cooking for about 1 minute.
Add two tablespoons of the parsley and two tablespoons of the chives. Squeeze the juice of half a lemon into the butter mixture and set aside. Place the clams directly on the hot grate of your grill. The clams will pop open one at a time. When the clams open they are done cooking. Be careful not to overcook them.
 |
| Clams on the Grill |
Continue cooking the clams until all of them have opened and are placed in the bowl. Pour the reserved herb butter over the clams in the bowl.
Sprinkle with the remaining parsley and chives. Squeeze the other half of the lemon over the clams and toss to distribute the butter and herbs throughout.
 |
| Pour the Herb Butter over the Clams |
Sprinkle with the remaining parsley and chives. Squeeze the other half of the lemon over the clams and toss to distribute the butter and herbs throughout.
Serve in bowls with slices of crusty bread for sopping up the tasty broth and butter.
Comments
Post a Comment
Talk to me. I welcome your comments. (These comments are strictly moderated. Spammers take note.)