Grilled Clams With Garlicky White Wine Sauce
photo by Kim127
- Ready In:
- 3 lbs hard shelled clams, cleaned and scrubbed (the smaller the more tender they will be)
- 1 tablespoon extra virgin olive oil
- 3 large garlic cloves, minced, extra if you want
- 1⁄2 cup dry white wine, I used Pinot Grigio
- 1 tablespoon unsalted butter
- salt and pepper, to taste
- chopped fresh parsley
- lemon wedge (optional)
- horseradish (optional)
- Heat olive oil over medium heat. Melt butter then add garlic and saute for about 1 minute or until garlic is fragrant.
- Pour in the wine and bring to a boil, cooking until the wine has reduced to about half its original volume. Taste and season with salt and pepper as desired. I use sea salt and fresh ground peppercorns. Set sauce aside and keep warm.
- Get grill as hot as you can for best results. Place the clams on grill. (A disposible foil pan works great for this!) Grill until the clams have opened and discard any clams that do not.
- Remove from grill and pour clams and juice into a shallow bowl. Pour sauce sauce over the top. Top with parsley and any optional garnishes as desired.
- Serve immediately with some good crusty bread to soak up all the yummy juices.
- Have another glass of wine and ENJOY!
Questions & Replies
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Fabulous!!! This was so easy to make and was gone too fast! The sauce is perfect, I added lots of garlic and fresh parsley and we had a huge loaf of Portuguese bread to sop it all up. The clams came out great and clean up was a cinch. I will be making this all summer long, thank you so much for sharing it!
Delicious! There is a local restaurant that I go to when craving steamed clams with crusty dipping bread, I decided to try this one night instead so we could eat home on our deck. This recipe was all I hoped for and more, my husband and I feasted on grilled clams and shrimp with crusty bread. Making it again today for company. Thank you for submitting a wonderful recipe
Wow! What a great way to do clams! So simple and so quick. Instead of a foil pan I used heavy duty foil that I doubled up (just remember to fold up the edges to make sure you collect the clam juice. The sauce is great, you MUST have fresh bread to eat with this. It was so nice to not clean that huge pot we usually steam clams in. Thanks so much Mama!!
RECIPE SUBMITTED BY
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