Grilled Clams with Beetroot and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it feels fancy but comes together in under an hour. Fresh clams are naturally lean and packed with iron and B12, making them a nutritious choice for any dinner table. What I love most is how simple it actually is to execute. You roast some beetroot, whip up an herbaceous butter with garlic and tarragon, then pop those beautiful clams on the grill until they pop open. The earthiness of the beetroot plays wonderfully against the briny sweetness of the clams, all tied together with bright herbs. It's the kind of meal that looks impressive when friends are coming over but requires minimal fuss in the kitchen.
Ella x
Ingredients
- 24live clams(littleneck or cherrystone, cleaned and rinsed)
- 2 mediumfresh beetroot(roasted, peeled, and diced)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh flat-leaf parsley(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 3garlic cloves(minced)
- 2 tablespoonsred wine vinegar
- 1 smallshallot(minced)
- 1 teaspoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsolive oil
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Prepare the herb butter by combining softened butter, minced garlic, chopped parsley, and tarragon in a small bowl. Season with salt and pepper, mix until fully incorporated, and set aside.
Tip: You can make the herb butter up to 2 hours ahead and refrigerate until needed.
- 2
Create the beetroot reduction by combining diced roasted beetroot, minced shallot, red wine vinegar, honey, and sea salt in a saucepan. Heat over medium-low heat for 5-7 minutes until flavors meld, then remove from heat and keep warm.
Tip: If the reduction seems too thick, thin it slightly with a tablespoon of water.
- 3
Preheat your grill to high heat (around 450°F). Brush the grill grates with olive oil to prevent sticking.
Tip: Allow the grill to heat for at least 10 minutes for proper searing.
- 4
Place clams directly on the grill grates with the flat shell facing up. Grill for 4-5 minutes until the shells begin to open and the clams release their liquids.
Tip: Discard any clams that don't open; they were likely dead before cooking.
- 5
Once clams open, carefully place a small dollop (about 1 teaspoon) of herb butter into each clam shell. Allow the butter to melt for 30-45 seconds.
Tip: Use tongs to handle the hot clams carefully to avoid burns.
- 6
Transfer grilled clams to serving plates, arranging them in a circle. Drizzle the warm beetroot reduction around and over each clam.
Tip: Work quickly to keep the clams warm while plating.
- 7
Garnish with any remaining fresh herbs and serve immediately with lemon wedges on the side for squeezing.
Tip: The acidity of fresh lemon brightens the dish and complements the earthy beetroot beautifully.
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