Grilled Clams with Charred Jalapeño Basil Butter.
I almost didn’t tell you guys about these, but…
That BUTTAH…it’s just too good not share.
This is one of those recipes that’s barely a recipe. I mean, basically the recipe is for the butter. It’s literally clams and butter. Simple as that, but the clams?? They could not be better.
Personally, I think the only way I can handle clams is one, if they are covered in cheese – like on a seafood pizza, two, served with pasta in a creamy and or buttery sauce, or three, just completely covered in butter.
I know, sounds so healthy right?? Right.
No but, see, I really only made clams for the first time last year and I really enjoyed them…in pasta, but I kind of needed something to drown out their fishiness, or maybe claminess is the right word. Does that make sense?? I grew up with a fish and seafood hating mom, so I always thought that fish and seafood were BAD. It wasn’t until I started cooking myself that I realized that fish is actually GOOD! But, I still have a little bit of a hard time with the fishy, fishy, fish and the slimier of the seafoods. I feel like some of you may understand this?? No?
The point here is, I need butter, and a lot of it, with my clams. Also, I would prefer to pair it with some delicious sweet corn for chomping on, and some nice crusty bread for dipping!
Yeah, sounds like the perfect cookout meal to me.
Ok and speaking of cookouts, Father’s Day is coming up. Ahhh, gift suggestions for a guy who doesn’t like gifts…or really even Father’s Day?
I know, what?! I have a hard one to shop for, I mean you guys, he’s not even into golf. What dad isn’t in golf?? Well, he used to play, a long long time ago, but seven kids kind of put the kibosh on that one.
Back in Ohio he used to play handball everyday after work, but living in the mountains, there are not many people who play, so that means I can’t even get him those special gloves, shoes or bouncy blue balls. He’s really just a simple guy. Basically he gets excited about planting me a garden, going to the gym to lift and fixing things. Yeahhh.
Dads are odd, am I right?? Each one is different, but it seems like every story I hear about dads and their daughters are quirky ones.
But really, what do I get him? Maybe a book on gardening? That just seems so lame…
The good news for me is that I shared some of these clams with him and he did say they where incredible. So maybe I’ll just remake them and call it a day? Yeah, these clams and these pops OR these bars (cause he loves them both so much).
I do always say that food is the very best gift you can give. Money buys a lot, but if you have a happy stomach, you are golden.
This recipe requires only eight ingredients (including the salt) and takes maybe 10 minutes to prep. You only need to use the grill – no inside cooking, yes!! This also means that dirty dishes are minimal, like so minimal… double yes!
If you do not have a grill, the clams can just as easily be cooked in a skillet or steamed, and the jalapeños for the butter can be charred under the broiler.
Oh, and before I go, I just have to say that the butter can not only be used for these clams, but can also be used for so many other dishes as well. Think corn, steak, any seafood, bread, veggies, almost anything, it’s SO GOOD!
Grilled Clams with Charred Jalapeño Basil Butter.
Course: Appetizer, Main Course
Keyword: basil butter, butter, clams, grilled clams, jalapenos
This is one of those recipes that's barely a recipe. I mean, basically the recipe is for the butter. It's literally clams and butter. Simple as that, but the clams?? They could not be better.
- 2-4 pounds littleneck clams rinsed + scrubbed
- 2 jalapeños
- 1/2 cup unsalted butter softened, 8 tablespoons
- 1 tablespoon honey
- 1/2 cup fresh basil chopped
- zest of 1 lemon
- 1/2 teaspoon salt
- 2-4 ounces blue cheese crumbled
- To make the Jalepeno Basil Butter, preheat the grill or grill pan to high heat.
- Once the grill is hot, add the jalapeños and charr all over, about 2 minutes per side. Once charred, remove from the heat and place in a bowl to cool, cover with a dish towel. Once cool enough to handle slice the jalapeños in half, remove your desired amount of seeds and then finely dice.
- To a bowl mix together the softened butter, jalapeños, honey, basil, zest of 1 lemon and a pinch of salt. Mix until combined and then fold in the blue cheese (if using). The butter can be store in the fridge for up to 2 weeks. Before serve, leave the butter on the counter to soften or lightly melt over the stove.
- To make the clams, preheat the grill to high. Once hot, add the clams in a single layer, cover and cook until the clams open, about 5-10 minutes. Discard any clams that do not open. Toss the hot clams with the jalapeño butter and serve with more butter, toasted bread and corn. Enjoy warm!
*If you are making 4 pounds of clams, you might want to think about doubling the butter. You do not need to, but if you, or whoever you are serving, likes a lot of butter with their clams than doubling the butter recipe might be wise. **If you do not have a grill, the clams can just as easily be cooked in a skillet or steamed. The jalapeños for the butter can be charred under the broiler.
So tonight? This weekend?? Backyard BBQ? Grilled Clams with Charred Jalapeño Basil Butter – do it.