Grilled Clams Garlic Butter

How to Make Grilled Clams Garlic Butter

1. 1

   Step 1: Purge and clean the clams

   Place the clams in a large bowl and cover with cold water; add the kosher salt and stir to dissolve. Let them soak 20–30 minutes so they expel sand, then lift clams out (don’t pour the bowl) and scrub any remaining grit from shells under running water.

   For this step

   • 24 countLittleneck clams (well scrubbed)
   • 4 cupsCold water (for soaking)
   • 2 tbspKosher salt
   
2. 2

   Step 2: Make the garlic-lemon butter

   In a small saucepan over low heat, melt the unsalted butter and add the minced garlic, cooking just until fragrant (about 30–45 seconds) so it doesn’t brown. Remove from heat, stir in chopped parsley, the juice of the lemon, and a pinch of freshly ground black pepper; keep warm while you heat the grill.

   For this step

   • 6 tbspUnsalted butter
   • 4 clovesGarlic, minced
   • 1/4 cupFresh flat-leaf parsley, chopped
   • 1 mediumLemon (juice for butter + wedges to serve)
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Preheat and prepare the grill

   Preheat the grill to medium-high (about 400–450°F / 200–230°C) and clean the grates. Use a folded paper towel dipped in olive oil and tongs to oil the grates well so clams won’t stick.
4. 4

   Step 4: Grill the clams until they open

   Arrange clams directly on the hot grates, hinge side down, and close the lid. Grill 6–8 minutes until most clams pop open; spoon some garlic butter into opened shells, close the lid for 30 seconds to warm the butter, then remove opened clams to a serving platter. Discard any clams that remain tightly closed after cooking.

   For this step

   • 2 tbspOlive oil (for grates and light drizzle)
   
5. 5

   Step 5: Finish and serve

   Drizzle any reserved garlic butter over the clams and garnish with extra parsley and lemon wedges; serve immediately with sliced crusty bread for dipping. Encourage guests to spoon the butter into each clam and enjoy the smoky, bright flavors while hot.

   For this step

   • 8 slicesCrusty bread, sliced (for serving)
   

1. Place the clams in a large bowl and cover with cold water; add the kosher salt and stir to dissolve. Let them soak 20–30 minutes so they expel sand, then lift clams out (don’t pour the bowl) and scrub any remaining grit from shells under running water.
2. In a small saucepan over low heat, melt the unsalted butter and add the minced garlic, cooking just until fragrant (about 30–45 seconds) so it doesn’t brown. Remove from heat, stir in chopped parsley, the juice of the lemon, and a pinch of freshly ground black pepper; keep warm while you heat the grill.
3. Preheat the grill to medium-high (about 400–450°F / 200–230°C) and clean the grates. Use a folded paper towel dipped in olive oil and tongs to oil the grates well so clams won’t stick.
4. Arrange clams directly on the hot grates, hinge side down, and close the lid. Grill 6–8 minutes until most clams pop open; spoon some garlic butter into opened shells, close the lid for 30 seconds to warm the butter, then remove opened clams to a serving platter. Discard any clams that remain tightly closed after cooking.
5. Drizzle any reserved garlic butter over the clams and garnish with extra parsley and lemon wedges; serve immediately with sliced crusty bread for dipping. Encourage guests to spoon the butter into each clam and enjoy the smoky, bright flavors while hot.