Go Back
–+ servings
Print

Grilled Clams with Gluten-Free Butter-Garlic Breadcrumbs

There are never enough clams, so get more than you think you need, and if you want to skip the grill, cook the clams on the stovetop in a hot, dry, covered pan over medium-high heat for 8 minutes or until they open.
Servings 4
Author Olivia Mack McCool

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.