CHARCOAL-GRILLED CLAMS ON TOAST WITH SMOKY HERB BUTTER

CHARCOAL-GRILLED CLAMS ON TOAST WITH SMOKY HERB BUTTER

CHARCOAL-GRILLED CLAMS FINISHED IN SMOKY HERB BUTTER, SERVED OVER CRISPY GRILLED SOURDOUGH TOAST WITH LEMON.

  • Serves: 2-4
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

Ingredients

For the Smoky Herb Butter

  • 1 cup salted butter
  • 2 garlic cloves, finely minced
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp finely chopped chives
  • 2 tbsp chopped basil
  • 1 tbsp chopped Greek basil
  • 1 tsp Espelette pepper
  • Juice of ½ lemon
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 large piece of glowing lump charcoal

For the Clams

  • 2 lb littleneck clams
  • Cold water
  • Salt (for purging)

For Serving

  • 2 thick slices country sourdough
  • Olive oil
  • Flaky sea salt
  • Fresh basil leaves
  • Lemon wedges

Method

1. Purge the Clams

Rinse the clams thoroughly under cold running water. Place them in a large bowl of heavily salted cold water for 20 to 30 minutes, changing the water if needed, until it remains clear. Drain well.

2. Make the Smoky Herb Butter

Melt the butter in a small saucepan or grill-safe pot. Stir in the garlic, parsley, chives, basil, Greek basil, Espelette pepper and lemon juice. Season lightly with salt and black pepper.

Carefully place a glowing piece of lump charcoal directly into the butter. Immediately cover the pot and let the butter smoke for 2 to 4 minutes. Remove the charcoal and pour the butter into a large mixing bowl.

3. Grill the Bread

Brush the sourdough with olive oil and season lightly with flaky salt. Grill until deeply golden and extremely crisp. Place the toasted bread in the bottom of a shallow serving bowl.

4. Grill the Clams

Place the clams directly over hot charcoal or on a grill grate over very high heat.

As each clam opens, immediately transfer it to the bowl of smoky herb butter, making sure every drop of the natural clam liquor ends up in the bowl. Continue until all the clams have opened.

Gently toss everything together so the clam juices emulsify with the smoky butter.

5. Assemble

Pour the clams and all of the smoky herb butter over the grilled sourdough.

Finish with fresh basil leaves and a generous squeeze of fresh lemon juice. Serve immediately while the bread soaks up all the buttery clam broth.

By Laurent Dagenais

BACK TO RECIPES