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White Wine and Garlic Steamed Clams
Jamie Purviance
Fuel Type:
- Serves 4 to 6
- 8 to 13 mins
People
Serves 4 to 6
Prep Time
15 mins
Grilling Time
8 to 13 mins

Ingredients
Instructions
the Ingredients

- 4 dozen manila or littleneck clams
- 4 tablespoons unsalted butter, divided
- 1 cup thinly sliced shallots
- 1 tablespoon minced garlic
- 1½ cup dry white wine
- 2 tablespoons finely chopped fresh Italian parsley leaves
- Freshly ground black pepper
- Sourdough or other crusty bread, sliced
Special Equipment
- wok or 12-inch cast-iron skillet
Pellet Flavors
Take Your Grilling Anywhere
FIRE UP YOUR GRILL
Instructions
- Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F).Prepare the grill for cooking over medium-high heat (450°F)..
- In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over direct medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over direct heat, about 1 minute, turning once.In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over direct medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over medium-high heat, about 1 minute, turning once.In a wok or 12-inch cast-iron skillet over medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over medium-high heat, about 1 minute, turning once.
Related Grill Skills
- Mincing Garlic
- Chopping Parsley
- Remove the wok from the grill. Discard any unopened clams. Divide the clams and cooking liquid among deep bowls serve right away with the bread .