Grilled Clams With Lemon-Cayenne Butter
Updated May 6, 2024
- Total Time
- 2 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large garlic clove, minced
- Large pinch kosher salt, more to taste
- 4tablespoons unsalted butter, melted
- 2teaspoons freshly squeezed lemon juice, more to taste
- Pinch cayenne pepper
- 2dozen littleneck clams, scrubbed
- Chopped fresh chives, for serving
Nutritional analysis per serving (2 servings)
359 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 1049 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
- Step 2
Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams’ juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
- Step 3
Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.
Private Notes
Comments
much easier to put clams and lemon cayenne butter sauce directly in a reuseuable aluminum foil pan, maybe add splash white wine or rose, cover with foil and stick on grill. within five minutes clams will steam open and juices will mix with sauce. ready for bread or linguinie
I was prepared to make this as written, and realized that my bag of littlenecks had 50, not 24 clams. It was still great, and I think there was plenty of sauce (or, as my toddler calls it, "bread juice"). I lost a lot of the clams' juices to the grill, so will probably use a baking pan next time.
The taste of these was delicious. We devoured the entire bowl (2 of us). Note about grilling - 2 minutes is not long enough. Even with 7 minutes, the clams were barely open. We transferred them to a pot with white wine and the butter mixture and steamed another 5 minutes or more. The end result was great, but getting there was a journey.
The sauce goes well with any seafood.
This is my new favorite way to cook clams. The flavor in the clam broth is concentrated and the seasoned butter adds just the right accent. Good bread is essential. It’s perfect summer food.
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