Grilled Clams with Leek and Garlic Butter

Instructions

1. 1

   Heat a grill to medium-high heat, about 400°F. Pat clams dry with paper towels and arrange them on a baking sheet.

   Tip: Drying the clams helps them cook more evenly and prevents excessive steaming.

2. 2

   In a small skillet over medium heat, melt 3 tablespoons of butter. Add the sliced leeks and sauté for 5-6 minutes, stirring occasionally, until they are softened and translucent.

   Tip: Cooking the leeks ahead ensures they are tender when served with the grilled clams.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant. Pour in the white wine and lemon juice, then simmer for 2-3 minutes to reduce slightly. Remove from heat and stir in the remaining 3 tablespoons of butter until melted. Add fresh parsley, sea salt, black pepper, and red pepper flakes. Set aside and keep warm.

4. 4

   Place the clams directly on the grill grates, hinge-side down. Close the lid and grill for 6-8 minutes, until the clam shells begin to open slightly.

   Tip: Listen for the clams to naturally open—this is a sign they are cooking. Discard any that do not open.

5. 5

   Using tongs, carefully transfer the opened clams to a serving platter. Spoon the warm leek and garlic butter sauce generously over each clam.

   Tip: Work quickly to serve the clams while they are still warm for the best flavor and texture.

6. 6

   Garnish with additional fresh parsley if desired and serve immediately with crusty bread to soak up the sauce.