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Grilled Clams with Spicy Lime Butter

Grilling is an easy way to cook clams during the summer. The briny flavor of the clams pairs perfectly with the hot chilies to cool you down.

Serves 6
Ready in 50 mins
Prep time 20 mins
Cooking time 10 mins
Chill time 20 mins
267 calories per serving


> 2 lbs cherrystone clams
> 1 serrano chili pepper
> 1/2 cup (1 stick) unsalted butter, cut up
> 1/4 cup fresh cilantro
> 1 tbsp lime juice


Scrub the clams. Place in a large bowl and cover with cold water. Refrigerate 20 min. Set grill to high.
Meanwhile, thinly slice the chili pepper and place in a medium, microwave-safe bowl, along with the butter. Cover and microwave 2 min., until butter melts. Finely chop the cilantro and stir into butter, along with lime juice.
Remove clams from water without disturbing any sand at the bottom of the bowl. Rinse clams in colander and place on hot grill. Cover and cook 8–10 min., until clams open (discard any that never open). Serve immediately with butter

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