posted November 12, 2021
Grilled Clams with Horseradish Garlic Butter
If you have a hankering for delicious seafood, it doesn’t get much better than these grilled clams. Briny clams are grilled in a white wine bath and topped with horseradish garlic butter for a seafood bite that is off-the-charts delicious.
Clams are naturally sweet and salty, and cooking them over a hot fire adds a perfect layer of smoky flavor. Topping the open clams with slightly spicy and rich horseradish butter makes for a tantalizing appetizer or main dish.
These grilled clams make for a delicious and decadent dinner made even more complete when served with a batch of Grilled Garlic Bread. The bread is perfect for dipping in the luscious pan juices for a tasty meal.
How to Prepare Clams for Grilling
Make sure the clams are fresh and cleaned well before heading to the grill. Begin by scrubbing the shells thoroughly with a brush under cold water to remove any sand or particles from the external shell. You definitely don’t want to be eating any sand with your dinner!
Now, this next step may be optional, as many clams from the stores are already purged of sand. If you are not sure, ask the seller if the clams have been fully cleaned and purged. If you do need to rid your clams of sand and gunk, follow these instructions:
To help clams expel sand, cover them completely in 1/4 cup sea salt (make sure to use sea salt and not table salt) dissolved in 1 liter of water. Soak for 2-3 hours. When you are ready to grill the clams, rinse them again as you preheat your grill.
How to Cook Clams on the Grill
Whether you purchase clams from the store or collect them yourself, they’ll make a great meal this week. Here’s how to cook clams on the grill:
- Make the butter. Combine prepared horseradish, Tabasco sauce, melted butter, garlic, lemon juice, and Hey Grill Hey Fish & Veggie Rub in a bowl. Stir to combine and set aside.
- Prep the clams. Wash the shells fully and follow the instructions in the previous section to purge your clams of sand and grit as needed. Place the cleaned clams in a 12-inch cast iron skillet on the grill preheated to 400 degrees F.
- Grill. Pour a cup of white wine over the clams, close the lid of the grill, and grill for 8-10 minutes. Take care not to overcook the clams. They can become chewy if they are left in the heat too long.
- Season. Discard any clams that did not open while grilling. Pour the horseradish garlic butter over the remaining grilled clams and sprinkle chopped chives over the top for garnish.
- Serve immediately. These clams are ready to be enjoyed right after they come off the grill. Enjoy!
Tips for Grilling Clams
Hold up! Make sure and read these tips for making grilled clams before you dive into the recipe below!
- Toss any clams that don’t open on the grill. The steam and cooking process will cause all of the good clams to open and the bad ones will stay sealed shut. If a clam does not open while cooking, it is dead and is not safe to eat. You’ll lose one or two clams, but it’s just a sacrifice you’ve gotta make.
- Serve individually. For a plated dinner, form 3 open-top boats out of heavy-duty aluminum foil and arrange the clams in the boats. Grill as written in the recipe and serve each boat to your guests. Double the recipe for 6 individual servings.
- Add carbs. These grilled clams are awesome served with Grilled Garlic Bread for sopping up the juices in the foil. These clams also taste delicious served over a bed of cooked linguine or rice pilaf.
More Grilled Seafood Recipes
Seafood cooked on the grill is a great way to enjoy those tasty crustaceans and mollusks. Hey Grill Hey has a great collection of grilled seafood. Check out a few of our favorite recipes below.
- Grilled Shrimp Marinade
- Lemon Garlic Grilled Lobster Tail
- Grilled Scallops with a Lemon Herb Dressing
Grilled Clams Recipe
If you’re a seafood lover who can’t resist some deliciously cooked shellfish, this grilled clams with horseradish and garlic butter recipe are a tasty dinner.
Make sure to leave us a comment below letting us know what you thought about this recipe. We love to hear from you!
Grilled Clams with Horseradish Butter
- 4 pounds clams
- 1 cup dry white wine
- 2 Tablespoons chives (finely chopped)
- 1 Tablespoons prepared horseradish
- 1 1/2 Tablespoons Tabasco sauce
- 8 Tablespoons salted butter (melted)
- 1 Tablespoon garlic (minced)
- 2 Tablespoons lemon juice
- 1 teaspoon Hey Grill Hey Fish and Veggie Seasoning
- Preheat. Preheat your grill to 400 degrees F.
- Make the horseradish butter. Mix all ingredients for the horseradish butter in a medium bowl and set aside.
- Prep the clams. Clean the exterior of the clams thoroughly. Place the clams in a 12-inch cast-iron skillet.
- Grill. Place the skillet on the grill grates and pour in the cup of white wine. Close the lid and grill for 8-10 minutes. Remove any clams that did not open and discard them.
- Add the butter. Pour the horseradish compound butter over the clams, making sure a little butter gets into each opened clam, and then sprinkle the chives on top for garnish. Serve with crusty bread to soak up all of the juices in the pan.
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