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Grilled Clams with Lemon Butter

Grilled Clams with Lemon ButterManila Clams are most often sold by the pound, but we purchase by the dozen. Count 12 -18 per person, depending on whether you are serving them as an appetizer or the meal; but always add another dozen in case some don’t open.Serve with lots of grilled bread for dipping.
Print Recipe
Course Appetizer, Main Course
Cuisine American, Canadian, European, Japanese

Ingredients
  

  • 3 dozen Manila Clams
  • 1/3 cup dry white wine
  • ½ (114 gr) cup butter
  • 1 TBSP fresh lemon juice
  • ½ TBSP fresh parsley chopped
  • ½ TBSP fresh thyme chopped
  • ½ TBSP fresh chives chopped
  • Dash of cayenne
  • Fresh lemon slices to garnish

Instructions
 

  • We always buy fish, shellfish, and seafood from a reputable fish store. Products are fresh and cleaned. Store clams in the refrigerator over a dish of ice, not in the plastic bag they come home in.
  • Start the grill and heat to 450.
  • Place clams on a grill grate and place on barbeque with cover closed.
  • Meanwhile, heat butter, wine, lemon, and herbs in a small saucepan. Bring to a boil, reduce heat and simmer until clams are done.
  • After 5 minutes start checking the clams. They will “pop” as they open and once open, you can remove them from the grill and place on a serving platter. The grill won’t be closed all the time from here on in.
  • Place thick cut pieces of bread on grill beside the clams. (Because we dip the bread in a butter sauce, we don’t oil them, but go ahead if you want to.)
  • Once all/most clams have opened (about 8 – 10 minutes), discard any that haven’t and serve.
  • We place clams in a dish and pour some butter lemon sauce over and dip away!

Notes

This is definitely a Beaujolais or a Chardonnay meal for us!  
 
We've paired:  
 
  • Coeur de Vigeronne Moulin-A-Vent Domaine Anita
 
  • La Crema Chardonnay
Keyword Butter, Lemon, Manila Clams, White Wine