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Grilled Clams with Buttered Corn

To clean the clams, scrub the shells with a firm brush and rinse with cold water. Let sit in a bowl of cold water for 20 minutes (the clams will filter out any sand or grit), then scoop out with a slotted spoon and pat dry.

Serves 4
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
670 calories per serving


> 1/2 cup (1 stick) unsalted butter, divided
> 1 clove garlic, thinly sliced
> 1 cup fresh corn kernels (about 1 ear)
> 1/4 cup dry white wine
> 1/2 cup chopped parsley
> 2 tbsp chopped chives
> 1/4 tsp crushed red pepper
> 48 to 50 littleneck clams, cleaned (3 to 3 1/4 lbs)
> Baguette slices, to serve
> Olive oil, for brushing


Melt ¼ cup butter in a saucepan on medium-low, until foamy. Add garlic and corn and cook, stirring frequently, until garlic is translucent, about 1 minute. Add ½ cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes.
Add wine and simmer until slightly reduced, about 30 seconds. Add remaining ¼ cup butter, 1 tablespoon at a time, whisking constantly, until sauce is thick enough to coat the back of a spoon. Remove from heat and stir in parsley, chives, and crushed red pepper. Season with salt. Keep warm until ready to serve.
Preheat grill to medium. Place clams directly on the grill. Cook 5 to 10 minutes, removing as soon as clams pop open. Carefully transfer clams to a large bowl, discarding any that have not opened. Brush baguette slices with oil and grill 1 to 2 minutes per side, until lightly toasted.
Pour the sauce over the clams. Serve immediately with grilled bread.

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