Grilled Clams with Leek and Garlic Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
There's something magical about cooking clams on the grill that makes you feel like you're dining at a seaside restaurant right at home. This recipe comes together in just 30 minutes total, making it perfect for weeknight dinners or impressing guests without spending hours in the kitchen. The star here is really that garlicky leek butter, which adds incredible depth while the clams stay sweet and tender. Garlic is packed with immune boosting compounds, so you're getting health benefits alongside pure indulgence. The best part? This dish is surprisingly affordable and uses simple pantry staples you probably already have on hand.
Ella x
Ingredients
- 2 poundslittleneck clams(cleaned and scrubbed)
- 2leek(white and light green parts, sliced into thin rings and rinsed)
- 6 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 118 mldry white wine
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
Garnish with additional fresh parsley if desired and serve immediately with crusty bread to soak up the sauce.
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