Spicy Grilled Clams with Calabrian Chile Butter

Not sure if it’s my love for Deadliest Catch or something about cooler temperatures, but grilled seafood hits differently in winter and spring. The smoky char from the flames enhances the natural sweetness of shellfish, and there's something satisfying about cooking over an open fire when the air is crisp. Clams, in particular, are perfect for the grill—quick to cook, easy to prepare, and packed with briny flavor.

This recipe takes them up a notch with bold Calabrian chile butter. The gentle heat of the chiles, combined with garlic, lemon, and rich butter, melts into every crevice, infusing each bite with smoky spice. Grilling the clams directly over the flames lets them steam in their own juices until they pop open, soaking up the spicy, garlicky sauce. Serve them straight off the grill with crusty bread to mop up every last drop. Whether as a simple appetizer or the centerpiece of a seafood feast, these clams bring big flavor with minimal effort.

Serves

Spicy Grilled Clams with Calabrian Chile Butter Ingredients

• 5 lbs fresh littleneck clams
• 1/2 lemon, cut into wedges

Spicy Butter Sauce

• 2 sticks (8 oz) unsalted butter
• 2 small shallots, minced
• 10 garlic cloves, minced
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped Calabrian chilies
• 1 cup dry white wine
• 1/3 cup lemon juice
• 1/2 lemon, cut into wedges
• 2 anchovies, finely minced
• 2 tablespoons capers, chopped
• kosher salt
• freshly cracked black pepper

Spicy Grilled Clams with Calabrian Chile Butter Directions

1. Rinse the clams. Once you bring the clams home, store them in the fridge on a bed of ice, but not in an airtight container–clams need to breathe. Before you plan to cook the clams, soak them in a large bowl full of cold water for 15 minutes. Scrub the shells lightly if they're dirty. Drain and rinse the clams.
2. Prep and preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Set the temperature to medium-high. Close the lid and wait until the temperature reaches 450 F.
3. Make the butter sauce. Combine all the spicy butter sauce ingredients in a cast iron skillet, including the lemon wedges. Place the skillet directly on the grill and close the lid. Let the sauce simmer for 10 minutes. Remove the skillet and let the sauce cool slightly while the clams cook.
4. Grill the clams. Place the clams directly on the grill grates in an even layer, trying to make sure they are lying flat. Close the lid and grill for 8-10 minutes, just until the clams have opened. Discard any unopened clams. Use tongs to transfer the clams to a bowl, taking care not to spill the clam juices.
5. Toss with the butter sauce. Toss the clams with the butter sauce and transfer them to serving bowls, drizzling any extra sauce over them. Serve with lemon wedges and grilled bread to sop up the juices.

Taken from somuchfoodblog.com  https://somuchfoodblog.com/spicy-grilled-clams/