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Grilled Recipe: Easy Grilled Clams

Apr 02, 2015
Alison Lewis

Do you know how some foods just taste better when they are grilled? Clams are one of those ingredients that don’t need much of anything except for the heat of a grill to bring out their sea-fresh flavor. Prepare a simple fresh Scallion Salsa with chopped red onions, cilantro, jalapeno, lime juice, olive oil and roasted red peppers. You can make this ahead of time and store in a Ziploc® brand Containers with One Press Seal. When purchasing clams, make sure they smell fresh and not too fishy. If clams do not open after cooking, be sure to discard them. Also, do not overcook them or they will become tough. Enjoy this for a weekend appetizer or weeknight meal with some crusty bread and a mixed green salad.

Easy Grilled Clams 

Grilled Clams with Scallion Salsa

Prep: 15 minutes
Cook: 5 minutes
Yield: 4 servings


2 green onions, finely chopped
1/3 fresh cilantro, finely chopped
2 tablespoons roasted red peppers, finely chopped
1 teaspoon seeded jalapeno, finely chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
4 pounds littleneck clams
1/4 cup chicken broth
1/4 cup vegetable broth


In a small bowl combine green onions, cilantro, red peppers, jalapeno, lime juice and olive oil, stirring gently. Set aside.

Preheat grill to medium-high heat (around 350° to 400°F).

Scrub clams, discarding any that are broken or remain open. Place clams on a lightly greased grill pan or in foil packets; drizzle chicken broth and vegetable broth over clams; cover clams and grill 5 minutes or until shells open wide. (Discard any clams that do not open.) Transfer to a serving bowl and spoon previously made scallion salsa over clams. Serve immediately.

*Please note:
•    I used jarred roasted red peppers.
•    I actually covered the clams in the foil packets to grill faster.

Photo courtesy of Alison Lewis.

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