Grilled Clams with Garlic Chili Butter
We can only hope you'll shell-ebrate how tasty this clam dish is
Hi, Wondercaders — Chef Josh Capon here with a recipe perfect for summer grilling. Now, before we jump into this dish, I have a few tips to get you started: First, you gotta make sure your grill is HCO — hot, clean, and oiled! Make sure your grill is nice and HOT. Next, give your grill a good scrub to get all of the debris off from last time you cooked. And lastly, make sure you oil it up so that you’re grilling doesn’t stick. (I like to wipe it down with a rag with a little bit of oil.) Then…it’s time to cook, baby!
Let’s dive in: This recipe is SO EASY and is absolutely perfect for grilling and entertaining outside. Don’t forget to check out my other recipes you can make right on the grill — grilled avocado with crab salad and grilled corn cacio e pepe. Doesn’t get much better than dipping a warm baguette in the garlic chili butter!
Grilled Clams with Garlic Chili Butter
Servings: 24 clams
Copy Ingredients
Ingredients
- 2 dozen clams
- 1 cup of butter (a little more never hurt nobody!)
- 6 cloves garlic, chopped
- 2 tbsp. green finger chillies, minced
- 1 lemon, zested and juiced
- 2 tbsp. chopped parsley
- Bread for dipping
Directions
Copy Directions
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Mix all ingredients (the clams and all of the sauce ingredients) in a small saucepan, and place on a grill set to high heat.
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Grill clams for a couple of minutes — until they pop open.
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Toast the baguette.
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Spoon any leftover chili butter on top of the grilled clams. Serve and enjoy!
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