Grilled Clams with Mushroom and Garlic Butter
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is my go to dinner when I want something that feels fancy but comes together in just thirty five minutes. Grilled clams with mushroom and garlic butter is one of those dishes that looks impressive on the plate but requires minimal fuss in the kitchen. The beauty of this recipe is that most of the ingredients are pantry staples, so it won't break the bank. Plus, clams are packed with iron and vitamin B12, making this not only delicious but genuinely nutritious. The earthy mushrooms and aromatic garlic butter create a rich sauce that elevates the sweet briny flavor of the clams perfectly.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 227 gcremini mushrooms(sliced)
- 113 gshiitake mushrooms(sliced)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme(dried or 1 tablespoon fresh)
- 1lemon(cut into wedges)
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the clams dry with paper towels and arrange them in a single layer on the grill grates, flat-side up.
Tip: Drying the clams prevents sticking and helps them cook evenly.
- 2
Grill the clams for 8-10 minutes until the shells pop open and the meat is opaque. Transfer opened clams to a platter and discard any that don't open.
Tip: Clams cook quickly, so watch them carefully to avoid overcooking the meat.
- 3
While the clams cook, melt 3 tablespoons of butter in a large skillet over medium-high heat on a side burner or stovetop.
Tip: Use clarified butter or regular butter depending on your preference.
- 4
Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant, being careful not to burn it.
Tip: Garlic burns quickly, so keep the heat moderate and stir constantly.
- 5
Add the sliced cremini and shiitake mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Tip: Don't overcrowd the pan; let mushrooms brown in a single layer for best flavor.
- 6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 2 minutes.
Tip: The wine adds acidity and complexity to the mushroom sauce.
- 7
Remove the skillet from heat and stir in the remaining 3 tablespoons of butter along with fresh thyme, parsley, salt, and pepper until fully incorporated.
Tip: Adding butter off heat creates a silky, emulsified sauce.
- 8
Spoon the warm mushroom-butter mixture over each grilled clam, dividing evenly. Garnish with additional fresh parsley and a pinch of red pepper flakes if desired.
Tip: Serve immediately while the clams and sauce are still hot.
- 9
Arrange the filled clams on a serving platter and serve with lemon wedges on the side for squeezing over the top.
Tip: Fresh lemon brightens the rich flavors of the butter and mushrooms.
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