Grilled Clams with Fresh Herbs

Clams are versatile. Most everyone’s had New England clam chowder—that’s the thick, creamy white version; the red, tomato-broth based version is known as Manhattan clam chowder—but clams can be used so many ways other than in a chowder recipe. They’re great mixed in with pasta, served on the half shell alongside other shellfish, and they’re delicious grilled in-shell. Steam clams the same way you would mussels, or, grill them (see below)—and with more than 20 grams of protein per 3-ounce serving, you can eat to your hearts content. Note, if you can’t find them fresh, look for packages of frozen clams; they work perfectly! The quahog, razor, little neck and Pacific-caught geoduck are the most common varieties and both wild-caught and farmed are good options.

Grilled Clams
2-3 pounds Clams, cherrystone or littleneck
1 stick butter
1-2 lemons
Fresh herbs
Salt and pepper

Rinse with cold water and lightly scrub shells of the clams. Place clams directly on grill or in a large grilling basket. Close the lid and cook for about 7 minutes.

Melt 1 stick of butter and stir in some fresh herbs; I use parsley and chives. Add about a tablespoon of lemon juice, salt and pepper. Remove clams and place in a shallow serving dish (discard ones that don’t open). Pour melted butter concoction over them, serve with crusty French bread and lemon wedges.

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … sole Florentine and a trip to the Dominican Republic. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox