Grilled Clams with Sweet Potato and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in under an hour and tastes absolutely restaurant worthy. Littleneck clams are packed with iron and protein, making them a nutritious choice for a special dinner. The sweet potato adds natural sweetness and creaminess that perfectly complements the briny clams, while the herb butter brings everything together with incredible flavor. Best part? You probably have most of these ingredients already in your kitchen. The whole meal grills up beautifully, giving you impressive results with minimal fuss.
Ella x
Ingredients
- 24littleneck clams(cleaned and purged)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 237 mlpanko breadcrumbs
- 3 tablespoonslemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat grill to medium-high heat. Toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Arrange on grill grates and cook for 12-15 minutes, turning halfway through, until caramelized and tender.
Tip: Pat sweet potatoes dry before oiling to help them crisp up on the grill.
- 2
While potatoes cook, melt 3 tablespoons butter in a small skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in fresh thyme, parsley, and lemon juice. Set herb butter aside and keep warm.
Tip: Don't let the butter brown; keep the heat at medium to preserve the fresh herb flavors.
- 3
Toast panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden. Transfer to a bowl and toss with remaining 3 tablespoons melted butter and a pinch of salt.
Tip: Watch the breadcrumbs carefully as they can burn quickly.
- 4
Place clams directly on the grill grates with the hinged side down. Grill for 6-8 minutes until clams begin to open. Discard any that don't open.
Tip: The clams will release steam as they cook; listen for the sizzle to know they're heating properly.
- 5
Once clams are open, spoon approximately 1 teaspoon of herb butter into each clam shell. Sprinkle the buttered breadcrumbs generously over each clam.
Tip: Work quickly while clams are still hot so the butter and breadcrumbs adhere well.
- 6
Arrange grilled sweet potato wedges on a serving platter and top with the garlic herb-crusted clams. Drizzle any remaining herb butter around the platter and garnish with extra fresh parsley. Serve immediately with lemon wedges.
Tip: Serve this dish as soon as possible to enjoy the clams at their most tender and the sweet potatoes while still warm.
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