Grilled Clams with Pumpkin Butter and Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled clams recipe is one of my favorite ways to celebrate fall flavors without spending hours in the kitchen. The combination of sweet pumpkin butter and aromatic sage creates something truly special, and the whole dish comes together in just 45 minutes. Clams are packed with iron and B12, making them wonderfully nutritious, and they're surprisingly affordable compared to other seafood. What I love most is how simple the technique is, yet it tastes fancy enough to impress guests. Whether you're cooking for a weeknight dinner or a special occasion, this recipe delivers restaurant quality results with minimal fuss.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 237 mlpumpkin puree(unsweetened)
- 6 tablespoonsbutter(divided)
- 16fresh sage leaves
- 4garlic cloves(minced)
- 1shallot(finely diced)
- 237 mldry white wine
- 237 mlvegetable broth
- 1 teaspoonnutmeg(ground)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Prepare the pumpkin butter by melting 3 tablespoons of butter in a saucepan over medium heat. Sauté the minced garlic and diced shallot until softened, about 2 minutes.
Tip: Keep the heat moderate to avoid browning the garlic, which can turn bitter.
- 2
Add the pumpkin puree, white wine, and vegetable broth to the pan. Stir in the nutmeg, salt, and pepper. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and flavors meld together.
Tip: The sauce should coat the back of a spoon when ready.
- 3
While the pumpkin sauce simmers, prepare the sage butter by heating the remaining 3 tablespoons of butter in a small skillet over medium heat. Once foaming, add the sage leaves and cook for 1-2 minutes until the sage becomes crispy and the butter turns golden brown.
Tip: Watch carefully as the butter can burn quickly; remove from heat immediately when golden.
- 4
Preheat your grill to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking.
Tip: A hot grill ensures the clams open quickly and develop a nice char.
- 5
Place the cleaned clams directly on the grill grates with the hinge side facing down. Close the lid and grill for 5-7 minutes until the clams begin to open.
Tip: Discard any clams that do not open, as they may be unsafe to eat.
- 6
Transfer the opened clams to a serving platter. Spoon about 1 tablespoon of warm pumpkin butter into each clam shell.
Tip: Work quickly so the clams stay warm and the butter soaks into the meat.
- 7
Drizzle the crispy sage butter and a few of the golden sage leaves over each clam.
Tip: Reserve some of the sage leaves for garnish and the remaining butter to drizzle on top.
- 8
Arrange the grilled clams on serving plates and serve immediately with fresh lemon wedges on the side.
Tip: Squeeze fresh lemon juice over the clams just before eating to brighten the flavors.
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