Grilled Little Neck Clams with Garlic and Tarragon Butter

Grilled clams are a super simple and incredibly delicious treat.  They are virtually impossible to screw up.  Serving them with garlic taragon butter is a perfect complement to the natural sweetness and ocean brine of the clam.  Purge clams in 4 cups water and 1/2 a cup corn meal for 6 hours if they are particularly sandy.

2 dozen little neck clams

1 stick unsalted butter

1 tablespoon freshly minced garlic

1 tablespoon finely chopped, fresh taragon

1 lemon, cut into 8 wedges, seeds removed

To cook clams:

  • Heat charcoal grill 30 mins before you are ready to cook the clams
  • When the flames die and the coal bed is formed, place clams on grill
  • Do not disturb or cover the clams, wait for them to slowly open.  About 15 mins depending on the clams
  • Serve immediatley with lemon wedges and garlic tarragon butter

Garlic Tarragon Butter

  • Add garlic and butter to a small saute pan 
  • Heat over medium low heat until butter is melted
  • Hold on low heat until ready to serve
  • Before serving, stir in fresh tarragon


sarah adams