Grilled Clams with Celery
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Here's my favorite way to enjoy clams on the grill. This recipe comes together in just over half an hour, making it perfect for a weeknight dinner or impressing guests without spending hours in the kitchen. Fresh littleneck clams are naturally rich in lean protein and iron, so you're getting real nutritional benefits alongside pure deliciousness. The celery adds a lovely subtle crunch and pairs beautifully with garlic, butter, and a squeeze of lemon. What I love most about this dish is how simple it truly is, yet it feels elegant enough for company.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 4celery stalks(sliced thin on a bias)
- 4 tablespoonsunsalted butter(softened)
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
Preheat your grill to high heat, ensuring grates are clean and lightly oiled to prevent sticking.
Tip: Clean grates with a grill brush while the grill heats for easier cleaning and better char marks.
- 2
In a small bowl, combine softened butter, minced garlic, lemon juice, chopped parsley, and red pepper flakes. Season with a pinch of salt and pepper. Set the garlic butter mixture aside.
Tip: Make this compound butter ahead of time and refrigerate for deeper flavor development.
- 3
In another bowl, toss the sliced celery with olive oil, a squeeze of lemon juice, sea salt, and black pepper. Set aside as your celery slaw.
Tip: The acidic lemon juice will gently soften the celery while keeping it crisp and fresh.
- 4
Place clams directly on the hot grill grates, flat side down. Grill for 3-4 minutes until the shells open naturally.
Tip: Don't force the shells open; let the heat do the work. Discard any clams that don't open.
- 5
Using tongs, carefully flip the clams and spoon a small dollop of garlic butter into each opened clam.
Tip: Work quickly to keep the clams from drying out. The residual heat will melt the butter beautifully.
- 6
Grill for an additional 2-3 minutes until the butter is melted and the clams are cooked through with slightly charred edges.
Tip: Look for the clam meat to become opaque and slightly firm to indicate doneness.
- 7
Transfer the grilled clams to a serving platter, arranging them in a circle. Top the celery slaw in the center of the platter.
Tip: Serve immediately while the clams are still warm and the butter is glossy.
- 8
Drizzle any remaining garlic butter over the clams and celery, garnish with extra parsley, and serve with grilled bread for dipping.
Tip: The bread is essential for soaking up every drop of the delicious garlic butter and clam juices.
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