Grilled Clams with Artichoke and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Nothing says summer entertaining like grilled clams, and this recipe is honestly one of my favorites because it comes together in under an hour. The star here is that garlic butter sauce paired with tender artichoke hearts, which are packed with fiber and antioxidants that are genuinely good for you. What I love most is how simple it is to pull off, especially when you're short on time. The clams cook quickly on the grill, and you just need a few quality ingredients like fresh lemon, herbs, and good butter to make something restaurant worthy. It's the kind of dish that looks impressive but won't keep you stuck in the kitchen all day.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 340 gfresh artichoke hearts(halved lengthwise)
- 6 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 450°F). While the grill heats, toss the artichoke halves with olive oil, salt, pepper, and half the fresh thyme in a bowl.
Tip: Make sure your grill grates are clean and oiled to prevent sticking.
- 2
Place the artichoke hearts cut-side down on the grill and cook for 8-10 minutes until golden and tender, turning once halfway through. Set aside on a plate.
Tip: The artichokes should have nice char marks and be fork-tender.
- 3
Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 2-3 minutes until fragrant and golden, stirring constantly to prevent burning.
Tip: Watch the butter closely to achieve a light brown color without scorching.
- 4
Remove the garlic butter from heat and stir in fresh lemon juice, parsley, remaining thyme, and red pepper flakes if using. Season with a pinch of salt.
Tip: The lemon juice will brighten the rich butter sauce beautifully.
- 5
Place clams directly on the grill grates and cover with the grill lid. Cook for 5-7 minutes until the shells begin to open. Discard any that don't open.
Tip: Listen for the clams to naturally release as they steam open—this indicates they're cooked perfectly.
- 6
Transfer the opened clams to a large serving platter, nestling them with the grilled artichoke hearts. Drizzle the warm garlic butter sauce generously over everything.
Tip: Work quickly to serve while everything is hot and the butter is still fragrant.
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