Grilled Clams in Lemon Herb Butter

  • 4 pounds clams, rinsed
  • 1 stick unsalted butter
  • 4 cloves garlic, chopped
  • 1 lemon
  • 4 tablespoons fresh parsley, chopped
  • 4 tablespoons fresh chives, chopped


Preheat your grill. Rinse your clams in cool water and drain. Prepare the herb butter by melting one stick of butter in a medium pan over medium heat. When the butter is melted add the garlic, cooking for about 1 minute. Add 2 tablespoons of the parsley and 2 tablespoons of the chives. Squeeze the juice of half a lemon into the butter mixture and set aside.

Place the clams directly on the hot grate of your grill. Have a large bowl ready and as each clam pops open, remove it from the grill to the bowl being careful not to spill the juice from the inside of the clam. Continue cooking the clams until all of them have opened and are placed in the bowl.

Pour the reserved herb butter over the clams in the bowl. Sprinkle with the remaining parsley and chives. Squeeze the other half of the lemon over the clams and toss to distribute the butter and herbs throughout. Serve in bowls with slices of crusty bread for sopping up the tasty broth and butter.