Grilled Clams with Corn
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in just thirty minutes and tastes like you've been cooking all day. Grilled clams with corn is simple enough for a weeknight dinner but impressive enough to serve guests. The clams are packed with iron and B vitamins, which is a wonderful bonus to such an indulgent treat. Fresh corn adds sweetness and texture while garlic, thyme, and a splash of white wine create an incredible sauce that you'll want to soak up with crusty bread. It's proof that the best meals don't require complicated techniques or expensive ingredients.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 3fresh corn on the cob(husked)
- 6 tablespoonsbutter
- 5garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonfresh thyme
- 1lemon(zested and juiced)
- 237 mlwhite wine
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 450°F. Brush the grates with oil to prevent sticking.
Tip: Clean clams under cold running water and discard any that remain open when tapped.
- 2
Cut corn into halves lengthwise, then brush all sides with 1 tablespoon of butter. Season with salt and pepper. Place on the grill and cook for 8-10 minutes, turning occasionally, until kernels are lightly charred and tender.
Tip: The charring adds a wonderful depth of flavor to the corn.
- 3
While corn cooks, prepare the garlic butter by melting 5 tablespoons butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant, then remove from heat.
Tip: Don't let the garlic brown; keep the heat low for a smooth, aromatic sauce.
- 4
Stir fresh parsley, thyme, lemon zest, and lemon juice into the garlic butter. Season with salt, pepper, and red pepper flakes. Set aside and keep warm.
Tip: Reserve some fresh herbs for garnish at the end for a vibrant presentation.
- 5
Arrange clams on the grill in a single layer, hinge-side down. Pour a small splash of white wine over them and close the grill lid.
Tip: The wine adds moisture and helps the clams steam open as they cook.
- 6
Grill for 4-6 minutes until the clam shells begin to open. Once opened, brush the insides generously with the garlic butter sauce.
Tip: Discard any clams that don't open after cooking; they were likely dead before grilling.
- 7
Return clams to the grill for 1-2 more minutes to allow the butter to caramelize slightly and flavors to meld.
- 8
Transfer grilled corn to a serving platter and arrange open clams around it. Drizzle any remaining garlic butter sauce over the clams and corn, and garnish with additional fresh parsley and lemon wedges.
Tip: Serve immediately while everything is hot and the butter is still glossy.
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