The first time I had grilled clams was on a beach trip in Charleston. There was a fire pit, some crusty bread, and this buttery white wine sauce that made you want to soak up every drop. I couldn’t believe how simple it was — just fresh clams, the grill, and a quick pan sauce. Now, I make them whenever I want something fun and a little bit fancy, even if we’re just eating outside on the patio.

Ingredients:

• 2 lbs fresh littleneck or Manila clams, scrubbed

• 1 tbsp olive oil

• 2 garlic cloves, minced

• ½ cup dry white wine

• 2 tbsp unsalted butter

• Juice of ½ lemon

• 1 tbsp fresh parsley, chopped

• Crusty bread or grilled baguette, for serving

• Optional: red pepper flakes, for a little heat

Instructions:

1. Prep the clams
   Scrub clams well under cold water. Discard any that are open and don’t close when tapped.

2. Preheat the grill
   Heat grill to medium-high. Place a large cast iron skillet or grill-safe pan directly on the grill grates.

3. Cook the sauce
   Add olive oil and garlic to the pan. Sauté for 1–2 minutes until fragrant. Pour in white wine and bring to a simmer.

4. Add the clams
   Add clams to the skillet, cover grill, and cook for 5–8 minutes, or until the clams open. Discard any that don’t open.

5. Finish with butter and lemon
   Remove from heat and stir in butter, lemon juice, and parsley. Add red pepper flakes if using.

6. Serve
   Transfer clams and broth to a large bowl or serve straight from the skillet. Dip crusty bread into that flavorful broth — it’s the best part.

Nutrition (per serving):

Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 minutes
Calories: 230 | Protein: 22g | Carbs: 5g | Fat: 12g | Fiber: 0g | Sugar: 1g