Clams on the Grill
When many of us grill or entertain in the form of a cookout, often we think first and foremost about the main course, and then focus in on the sides. Appetizers can be a second thought at best. And hey, you are not in any way obligated to do anything more than put out chips and a dip, and let everyone anticipate the main event. However, for basically zero work and hardly any extra grilling time, you can wow your family and friends with grilled clams.
How to Cook Clams on the Grill
Some people like to shuck the clams before putting them on the fire, and that’s a terrific way to go. However it does take you some extra time, and if you’re not comfortable wielding a shucking knife, this might be a bit intimidating as well.
The easiest and fastest way to cook clams on the grill is simply to place them in their closed shells onto the rack. Then you just let the heat of the fire open the shells and warm the clams in their own juices.
Make sure when you put the clams on the grill they are lying fairly flat. I used to think it mattered which side was down, in terms of how the clam released from the shell, but I have not found that to be the case. Whichever side of the shell is up will remain attached to the clams, and the juice will collect in the bottom shell.
Best Kind of Clams to Grill
You can grill basically any type of clam. There are three kinds of clams on the grill here: Littleneck, Cherrystone, Topneck. Quahogs, chowders, manilla, coquinas, also all great candidates for grilling. The more locally you can get your clams, the fresher they will be!
The best way to remove the clams from the grill are with tongs, and you should try and keep your hand steady so that as much of the juices in the bottom shell stay there for slurping. You’ll have to detach the clam from the top shell to eat it. Then pour the liquid from the bottom shell into your mouth as kind of a chaser. Just try not to spill the juices! Serve the clams on a large platter with some crusty bread for soaking up the juices.
Grilled Clams: In a handful of minutes, and almost no work, you can have warm, plump clams from the grill. Summertime bliss for all the shellfish lovers out there.Tweet This
What to Serve with Grilled Clams
There are all sorts of sauces that are traditionally served with raw or lightly cooked bivalves (slams, mussels, oysters, etc.), such as mignonette or cocktail sauce. You can definitely put those alongside the clams, or you can offer up some lemon wedges, another common garnish. If your clams are super fresh — and I hope they are — a sprinkle of lemon juice is all the need to bring out their briny glory.
If you think you might cook shellfish regularly on the grill, you might think about a seafood grill basket or grill rack, maybe even one specially designed for seafood. When grilling clams, you don’t need to turn them, but you do want to make sure they are nicely nestled into the grill, and if your clams are on the smaller side you might run the risk of losing one through the grates.
How Many Clams To Serve Per Person?
It depends on the size of the clams and the other appetizers you have on deck. I would think about ½ pound of clams per person, slightly more if your clams are large and the shells are heavy.
Or you can think about the number of clams if that’s easier. Think about 10 small clams per person, 6 medium clams per person, or 4 large clams per person. You can also use cherrystone clams which are smaller and will cook faster. About 32 of those will make appetizer-sized servings for 4 people. If you want to make them even more fantastic serve the with little bowls of Easy Lemon Butter Sauce for dipping.
These amounts should be doubled if you have big seafood lovers, or if they are mean to be a main course.
How Long Do Clams Take To Cook on the Grill
This depends on the size of the clam and the heat of the fire. Clams cooked using the below method can take anywhere from 2 to 6 minutes to open on the grill.
What to Serve with Grilled Clams:
Other Fish and Seafood Appetizer Recipes:
- Salmon Spread
- Salmon Crostini with Chimichurri Sauce
- Fried Calamari
- Smoked Salmon Crostini with Herbed Mayo
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- 2 pounds small clams
- Lemon wedges
- Preheat the grill to high heat.
- Make sure that any clams (or other bivalves) you purchase smell very fresh and are not opened or cracked. Discard any that are either open or cracked.
- Arrange the clams on the grill grate, nestling them in so that they sit flat and the juices remain in the shells. Close the lid and cook for 3 to 4 minutes (see above for cooking times for different sized clams), until the clams open and are just barely cooked through. The best way to remove the clams from the grill are with tongs, and you should try and keep your hand steady so that as much of the juices in the bottom shell stay there for slurping.
- Transfer them to a platter and serve hot with the lemon wedges.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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