Grilled Clams

Bree, Baked Bree

Grilled clams are one of the easiest appetizers ever. I like to use little clams – cherrystones or littlenecks. After I buy them from the seafood store, I scrub them with a brush to get off any sand and keep them in a bowl of water in the fridge until I am ready to put them on the grill. Throw them on a hot grill and wait a few minutes until they open. That’s it! And super easy clean up.

The garlic herb butter can be made a few weeks ahead of time and kept in the freezer or up to a week in the fridge. I use this butter all the time. I use it for garlic bread or toss it into pasta – and it is amazing on a grilled steak.

Grilled Clams
By Bree


1/2 cup butter, room temperature
2 cloves garlic, minced
1 tablespoon parsley, finely chopped
Zest of one lemon
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds of small clams (littlenecks or Cherrystones), well scrubbed
1 loaf Italian bread, sliced in half
1/2 cup butter, softened


In small bowl, mix together butter, garlic, parsley, lemon zest, salt and pepper. Spread layer of plastic wrap on counter. Spoon butter onto plastic wrap and roll into log. Chill in refrigerator or keep in the freezer.
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To make clams, preheat grill over medium heat. Place clams directly on grill and cook until they open, 8 to 10 minutes. If some clams do not open, throw them away.

To make grilled bread, spread with butter, and place cut side down on hot grates. Cook until toasted.

Serve clams with melted garlic herb butter and toasted bread.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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