My favorite way to eat clams!  In the summertime, hot off the grill, juicy, salty, buttery, and sharp.
Adapted from Ina's recipe.


  • 1.5 cups coarse bread crumbs, toasted if possible
  • 5 cloves garlic, minced
  • 4 tbsp. olive oil
  • 2 lemons, juiced and zested
  • 6 sun-dried tomatoes, chopped fine
  • 1/2 cup chopped basil leaves
  • 1/4 cup pine nuts, toasted if possible
  • 1/2 tsp. kosher salt
  • 1/4 tsp fresh ground black pepper
  • 24 littleneck clams
  • 3 tbsp. melted butter
  1. Fire up the grill
  2. Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a LARGE serving bowl and set aside.  Bowl needs to be roomy enough to toss the clams in.
  3. Place clams in 1 layer on the hot grill and allow the heat to open the clams.  They will open gradually for about 5 minutes, then pop wide open when done.  Using tongs, remove the clams being careful not to lose the liquor, and place them in the bowl with the bread crumb mixture.  
  4. Drizzle everything with melted butter, toss together, and serve hot.


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