Ingredients:

  • 4 lbs fresh Littleneck or Cherrystone clams, scrubbed and purged
  • 1 tbsp extra virgin olive oil
  • 0.5 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tbsp dry white wine
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh chives, minced
  • 0.5 tsp red pepper flakes
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Purge the clams by placing them in a bowl of cold, salted water for 30 minutes. Scrub shells thoroughly with a stiff brush under cold running water to remove grit.
  2. Preheat your outdoor grill to medium-high heat, approximately 400°F (204°C).
  3. In a small saucepan, melt the butter with minced garlic, white wine, parsley, chives, red pepper flakes, salt, and pepper. Simmer for 2-3 minutes until fragrant.
  4. Place the cleaned clams directly onto the grill grates in a single layer and close the lid.
  5. Grill for 5-8 minutes. As the shells pop open, use tongs to immediately transfer them to a rimmed serving platter, keeping them upright to preserve the liquor.
  6. Discard any clams that remain tightly closed after 10 minutes of cooking.
  7. Drizzle the warm garlic-herb butter over the clams. Serve immediately with fresh lemon wedges and toasted baguette slices.