Superstar appetizers don’t get simpler than this grilled clams recipe, which requires five minutes of prep and eight minutes of grilling. Whether feeding a crowd or a few close friends, start with an amazing gluten free appetizer like this one and everyone will be happy, even if they’re not GF.
Grilled Clams with Gluten-Free Butter-Garlic Breadcrumbs
- 4-1/2 teaspoons unsalted butter
- 1-1/2 teaspoons olive oil
- 1 clove garlic, minced
- 1/2 cup gluten-free panko breadcrumbs (we like Ian’s brand)
- 1/8 teaspoon kosher salt
- 1/8 cup chopped fresh parsley
- Zest of 1/2 lemon
- 24 littleneck clams, scrubbed
Melt the butter and oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute or until translucent and fragrant. Stir in the breadcrumbs to coat. Cook, stirring often, until the breadcrumbs are browned and toasted, 2 to 3 minutes. Remove from the heat, add the salt, parsley, and lemon zest, and transfer to a bowl. Reserve.
Preheat the grill to high. Scatter the clams on the grill in one layer. Grill with the lid closed until the clams open, 6 to 8 minutes. Using tongs, transfer the clams to a platter, being careful to keep as much of their liquid in the shells as you can. Sprinkle the clams with the reserved breadcrumbs and serve.
Photography Chelsea McNamara