Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Makes 4 servings
Photo: Hector Sanchez; Styling: Linda Hirst

How to Make It

Step 1

Preheat grill to medium-high heat (350° to 400°). Place garlic and 4 tablespoons butter in a small heatproof saucepan on the grill; cook 3 minutes or until butter foams. Add wine to pan; cook until mixture is reduced by half. Remove pan from heat; set aside.

Step 2

Place clams directly on grill grates; grill, covered with grill lid, 10 minutes or until clams just begin to crack open, checking every 2 to 3 minutes.

Step 3

Return saucepan to grill. As clams open, use tongs to pour their juice into the garlic butter, and return clams to grill. Cook 2 to 3 more minutes or just until clamshells open wide; remove from grill as they're done.

Step 4

Grill bread slices 1 to 2 minutes on each side. Remove from heat. Remove garlic butter from heat, and stir in parsley and remaining 4 tablespoons butter. Season with kosher salt to taste. Spoon butter mixture over clams; serve with grilled bread.

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