Grilled Little Neck Clams with Garlic Herb Butter
Pro Tip
Discard any clams that don’t open on the grill — they weren’t sealed properly and shouldn’t be eaten.
Best Sides
- Grilled bread or garlic bread
- Corn on the cob
- Simple green salad
Quick Shopping List
- Fresh Little Neck Clams
- Unsalted butter
- Garlic (1 head)
- Fresh parsley
- Lemon
- Red pepper flakes
- Crusty bread loaf
Serving Size: 4
Ingredients
- 2 lb City Fish Market fresh little neck clams, scrubbed
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 3 tbsp fresh parsley, chopped
- 1 lemon, zested and cut into wedges
- ¼ tsp red pepper flakes
- 1 loaf crusty bread, sliced
Instructions
Step 1 — Make the garlic herb butter
Melt butter in a small saucepan over low heat. Stir in garlic, parsley, lemon zest, and red pepper flakes. Keep warm.
Step 2 — Preheat the grill
Heat a grill to high heat, about 450–500°F.
Step 3 — Grill the clams
Place clams directly on the grill grates, hinge-side down. Close the lid and grill until the shells pop open, about 5–7 minutes.
Step 4 — Pull off the grill
Remove clams as they open, discarding any that stay closed. Arrange on a platter.
Step 5 — Finish and serve
While clams are still hot, spoon the garlic herb butter into each shell. Squeeze lemon over the top and serve immediately with crusty bread.
