Get ready for the seafood dish of the summer: Spicy Grilled Clams! You haven’t lived until you’ve had fresh clams straight off the grill doused in the most incredible Calabrian chile butter.

This recipe feels so impressive but it only takes minutes to throw together. Spicy grilled clams are the perfect appetizer or main dish–all you need is some grilled crusty bread for serving and a crisp glass of wine!

The Best Spicy Grilled Clams

This is the final recipe in my Summer Grilling Series (keep an eye out for my Summer Sides series!) and it may be the best one yet! While I’ve shared plenty of meaty dishes like this Coffee rubbed tri-tip or my beer can chicken, I knew I needed a really special seafood recipe.

I was absolutely blown away by how well this recipe turned out! The Calabrian chile butter is insanely good and a perfect pairing with the grilled clams. Grilled bread on the side is a must for sopping up those juices.

The best part? This recipe is so easy to make! All you have to do is throw the butter ingredients in a skillet directly on the grill. Then, rinse the clams and throw them directly on the grill grates until they open. Toss the clams with the butter and dinner is done!

If you’re looking for an easy and approachable seafood recipe, these spicy grilled clams will be the talk of any party or gathering!

If you missed the other recipes from my Summer Grilling Series, check out all my favorite grilling recipes.

How to Make Spicy Grilled Clams

Spicy grilled clams will be the dish of the summer! You don’t need any special equipment–just a grill, skillet, and mixing bowl. Be sure to serve with grilled bread on the side for soaking up that delicious butter sauce.

Tools Needed

• Sharp Knife
• Cast Iron Skillet
• Mixing Bowl
• Grill or Grill Pan

Ingredients and Substitutions

• Clams. Always buy fresh clams from a reputable source, like a local fishmonger. Little neck clams are my favorites.
• Butter. You can use salted or unsalted.
• White wine. Opt for something dry here like a sauvignon blanc or chenin blanc.
• Calabrian chilies. Chopped Calabrian chilies add great flavor with a bit of heat. You can usually find them in a jar in the Italian aisle of your grocery store or on amazon here.
• Shallot. A bit of mild onion flavor never goes amiss.
• Garlic. Really load up the garlic here! It is so, so good.
• Lemon zest and juice. The combination of lemon with the garlic and Calabrian chilies is so good. Also serve lemon wedges on the side for squeezing.
• Anchovies. I love the savory flavor that anchovies add. You can skip this ingredient if you’re not a fan.
• Capers. Capers add a nice salty and briny flavor to the butter sauce.
• Parsley. Fresh parsley is the finishing touch on these spicy grilled clams. You could also swap in another fresh herb like basil.
• Crusty bread. I like sourdough, but use any crusty bread you like.

The Process

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 10 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 butter ingredients in a cast iron skillet. 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 while the clams cook.
4. Grill the clams. Place the clams directly on the grill grates in an even layer. Try to make sure the clams are laying flat. Close the lid and grill 8-10 minutes, just until the clams have opened. Discard any unopened clams. Use tongs to transfer the clams to a bowl, taking care to not spill the clam juices.
5. Toss with the butter sauce. Toss the clams with the butter sauce and transfer to serving bowls, drizzling any extra sauce over the clams. Serve with lemon wedges and grilled bread for sopping up the juices.

Recipe Tips & Tricks

Grilling clams is so easy, but there are always ways to make the recipe go more smoothy. Here are all my best tips and tricks for making spicy grilled clams:

1. A soak and a scrub is a must! Clams are naturally sandy and a bit dirty. Use a small nail brush to scrub off any dirt and debris from the outside. Soak the clams in cold water for 10-15 minutes–this causes the clams to spit out any sand from the inside.
2. Don’t store clams in an airtight container. Clams are live and so they need to breathe. When you bring them home, store on ice uncovered or in a mesh bag on ice.
3. Don’t wait too long to cook the clams. When I know I’m cooking or grilling clams, I buy them the same day I plan to cook them. You could store them for an additional day or so, but they’re best when they’re fresh.
4. Discard any duds. Before you cook the clams, you may have noticed them open a little. Give the clams a little tap on the shell–if they don’t close back up, they’re dead.
5. Don’t crowd the clams. Spread the clams out in a single layer on the grill grates, making sure they are not overcrowded. This allows for even cooking and prevents them from steaming instead of grilling.
6. Avoid overcooking. Clams cook quickly, typically taking about 7-10 minutes depending on size. Keep a close eye on them and remove them from the grill as soon as their shells open. Overcooking can make them tough and chewy.
7. Serve right away. Grilled clams are best enjoyed right off the grill while they’re hot and juicy. Serve them immediately with crusty bread on the side.

Best Clams for Grilling

There are tons of varieties of clams out there for spicy grilled clams! Some are better for grilling than others. You’re looking for clams that are medium sized and not too small with durable shells.

Some of my favorite varieties of clams for grilling are littleneck, cherrystone, topneck, quahog, or manila clams.

You could also use razor clams, but they cook much more quickly than other clam varieties. Make sure to place them perpendicular to the grates when you grill them so they don’t fall through.

Prepping Clams for the Grill

Selection and Purchasing

Selecting clams for grilling is the first step! You always want to buy your seafood from a reputable location. I always buy my clams fresh, never frozen. My favorite places to purchase oysters are Central Market, Whole Foods, and our local seafood market Groomer’s.

Storage

Clams are still alive when purchased and that’s the way you want to keep them! When you purchase them, make sure to not seal the bag that they’re stored in or they will suffocate. Once you get home, remove them from the bag and store on a bed of ice.

I don’t recommend storing for more than a day or two at the very outside. Remember to keep draining water and adding ice as it melts!

Cleaning

Before grilling, rinse your clams under cold water to get rid of any dirt and debris. If the clams are really dirty, use a small brush (like a nail brush) to lightly scrub them. Soak them in a bowl with cold water for 10-15 minutes. Drain and rinse. Now it’s time to get grilling!

Spicy Grilled Clams FAQs

How do I know if the clams are cooked?

Fortunately, clams have their own build in cooking timer! Once the clams open on the grill, they’re ready to be enjoyed.

How can I tell if a clam is bad?

Clams should smell briny and fresh, like the ocean. If they smell bad, that could be an indication that the clam has died and gone bad. All the shells should be closed before cooking–if you have clams that are slightly open, give them a tap, and the shell should close. If it doesn’t close, discard the clam.

What temperature should I grill clams at?

I generally shoot for about 400 F. This allows the clams to get a nice char without overcooking.

How long should I grill clams?

Clams cook fairly quickly, but it depends on their size. For littleneck clams, expect to cook about 7-10 minutes on the grill. You may need to adjust the time for larger clams. As soon as they open, they’re ready to eat!

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Spicy Grilled Clams will be the talk of any BBQ or party, guaranteed! They’re so easy to make and they feel so special and elegant–I hope they find a place at your table! If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Grilling Recipes to Try Now

Best Grilled Chicken Wings
Grilled Coffee-Rubbed Tri-Tip
Grilled Beer Brats
Best Beer Can Chicken
Grilled Ribeye with Shishito Salsa

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