Grilled Clams with Three Sauces

    With their distinctive salty-sweet taste and simple preparation, clams are well-suited for casual summer entertaining.

    By
    BHG Test Kitchen
    BHG Test Kitchen

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    Updated on October 12, 2012
    Prep Time:
    15 mins
    Grill Time:
    6 mins
    Stand Time:
    45 mins
    Total Time:
    15 mins
    Servings:
    8

    Ingredients

    • 36 small hard-shelled clams, such as littlenecks (about 5 pounds)

    • 1 recipe sauce, butter, or topper (below)

    Stewed Tomato Sauce

    • ¾ cup bottled chili sauce

    • 1 pint halved cherry tomatoes

    • 2 tablespoon lemon juice

    • 1 tablespoon adobe sauce

    • ½ teaspoon sugar

    Tarragon Butter

    • ½ cup softened unsalted butter

    • 1 cloves minced garlic

    • 2 teaspoon snipped fresh tarragon

    • splash white wine

    Brandied Cherry Topper

    • ½ cup cherry preserves

    • 1 tablespoon snipped fresh chives

    • 1 tablespoon brandy

    • ¼ teaspoon ground black pepper

    Directions

    1. Scrub clams under cold running water. In a 6- to 8-quart stock pot stir together 4 quarts water and 1/3 cup salt. Add clams; let soak for 15 minutes. Drain, discarding water. Rinse clams. Repeat twice.

    2. Arrange clams in a single layer on rack of uncovered grill directly over medium-hot coals for 6 to 8 minutes, or until opened at least 1/2 inch, turning once. Remove clams as they open and keep warm while others cook. Discard unopened clams. Serve with topper. Makes 8 to 10 servings.

    Stewed Tomato Sauce

    1. In saucepan combine chili sauce, cherry tomatoes, lemon juice, and adobo sauce. Bring to boiling. Reduce heat; simmer, uncovered, about 30 minutes or until very thick. Season to taste with sugar. Makes about 1-1/3 cups.

    2. Each serving (with clams): 89 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 104 mg sodium, 4 g carbo., 0 g fiber, 15 g protein. Daily Values: 8% vit. A, 24% vit. C, 5% calcium, 89% iron.

    Tarragon Butter

    1. Each serving (with clams): 196 cal., 13 g total fat (8 g sat. fat), 71 mg chol., 66 mg sodium, 3 g carbo., 0 g fiber, 15 g protein. Daily Values: 16% vit. A, 21% vit. C, 6% calcium, 89% iron.

    2. In a bowl beat softened unsalted butter with an electric mixer on medium to high speed for 30 seconds. Beat in garlic and tarragon. Chill. To serve, place a dollop inside each grilled clam shell; splash with white wine. Makes 1/2 cup.

    Brandied Cherry Topper

    1. Each serving (with clams): 94 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 65 mg sodium, 5 g carbo., 0 g fiber, 15 g protein. Daily Values: 7% vit. A, 22% vit. C, 5% calcium, 89% iron.

    2. In a saucepan heat cherry preserves over low heat until warmed through. Remove from heat. Stir in chives, brandy, and pepper. Makes 1/2 cup.