How to Grill Clams

Name: How to Grill Clams
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 pounds littleneck clams, (scrubbed clean (1 pound per person)); ½ cup (1 stick) salted butter; 1 large shallot, (chopped finely); 2 large garlic cloves, (minced); ½ cup dry white wine; 2 teaspoons freshly squeezed lemon juice; ½ teaspoon red pepper flakes; 1 whole baguette, (sliced)

Same goes for mussels in this recipe. Just grill them the same way and mix with the clams, if you'd like.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

4 pounds littleneck clams, (scrubbed clean (1 pound per person))
½ cup (1 stick) salted butter
1 large shallot, (chopped finely)
2 large garlic cloves, (minced)
½ cup dry white wine
2 teaspoons freshly squeezed lemon juice
½ teaspoon red pepper flakes
1 whole baguette, (sliced)

Steps

Preheat your grill to medium or get a charcoal fire going.
While the grill is preheating, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the shallot and garlic. Cook and stir until the shallot is softened. Add wine, lemon and red pepper flakes, and continue to cook until heated throughout. Keep warm.
Add clams to the grill. The clams will begin to open up between 5 and 10 minutes on the grill. Carefully pull each clam off individually as they open up wide, taking the clam juice in the shell with you. Place the cooked clams in a large bowl. Continue pulling clams off the grill until all have opened up. (Discard any clams that do not open.)
Pour the Garlic Shallot Wine Sauce over the top of the clams. Serve immediately with baguette slices for dunking into the sauce. Serve with forks and a large empty bowl for discarding the empty shells.